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Regional appellation in the French wine region Alsace For Crémant, a bottle-fermented sparkling wine using the champagne method. This was already produced in the 19th century. The classification was made in 1976. The grapes must be from the area of the appellation come. The white wine varieties are permitted Pinot Blanc. Pinot gris. Riesling. Auxerrois and Chardonnay (only approved for sparkling wine in Alsace) and as the only red wine variety Pinot Noir (as white-pressed Blanc de noirs). The rarer Crémant d'Alsace Rosé is made from the Pinot Noir. The wines have to be stored on the lees for at least nine months alcohol content must be at least 8.5% vol, but is on average 12% vol. The term Sigillé (seal) on the label means that the crémant was awarded by the Confrérie Saint-Étienne. Well-known producers are Becker, Bestheim, Heimberger, Rieflé, Willm and Wolfberger.