Blanquette de Limoux

The region’s native grape variety used to produce Blanquette de Limoux is Mauzac, which must account for at least 90% of these wines and may be supplemented by up to 10% Chardonnay and/or Chenin. All grapes must be harvested by hand. 

Blanquette de Limoux is produced using the traditional method. When the grapes are pressed, the first juices are collected to form the “têtes de cuvées.” After an initial alcoholic fermentation, the wine is blended, and a second fermentation is initiated in the bottle by adding a dosage. The wine thus develops its effervescence while the bottles rest on the lees for nine months, during which time the sediment remaining in the wine is moved toward the neck of the bottle each day through riddling. The sediment is then disgorged. Finally, before sealing the bottles with a permanent cork, a dosage may be added to give the wine a brut, dry, or demi-sec character.