A.O.C./A.O.P.
Blanquette de Limoux is one of Languedoc-Roussillon’s oldest controlled appellations. The area is located 25 kilometres south of Carcassonne in the Aude department and covers 41 towns and villages. The vines grow on light, stony calcareous clay soils and the climate is unusual in that it alternates between Ocean and Mediterranean. The area specialises in sparkling wines made from the local varietal Mauzac, which can be blended with Chardonnay and Chenin blanc. Wine-making techniques: there are two types of Blanquette: ancestral method Blanquette de Limoux is a single varietal made from Mauzac. It undergoes secondary (natural) fermentation in the bottle. Blanquette de Limoux itself is a blended wine: Mauzac (at least 30%), Chardonnay and Chenin. Like Crémant de Limoux it undergoes secondary fermentation in the bottle induced by adding a blend of yeast and sugar. This is when the bubbles form. The wines age for at least 9 months on the lees, following which they are disgorged (the sediment is removed by refrigeration) and the dosage is then added. This will determine whether a wine is dry or medium dry. Crémant de Limoux is made in the same way though it matures for longer than Blanquette, spending at least 12 months in the cellar.
Grape varieties: Vins effervescents : mauzac, chardonnay
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Blanquette and Crémant de Limoux are sparkling wines with a pale hue highlighted with golden tints. Aromas of apricot, acacia, hawthorn, peach blossom or apple, citrus fruit and toast are present. They can be enjoyed as appetisers, with savoury or smoked canapés, red mullet, anchovies, squid, patés or white meat.
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