Blanquette de Limoux

The grape variety endemic to the region used to make Blanquette de Limoux is Mauzac, which must account for at least 90% of these vintages and may be supplemented with up to 10% Chardonnay and/or Chenin. All grapes must be harvested by hand. 

Blanquette de Limoux is vinified using the traditional method. When the grapes are pressed, the first juices are collected to form the cuvées. After an initial alcoholic fermentation, the wines are blended and then a second fermentation is induced in the bottle by adding a liqueur de tirage. The wine can then develop its effervescence while the bottles rest on their lees for nine months, during which time the sediment remaining in the wine is brought to the neck of the bottle every day by riddling. The sediment is then removed. Finally, before the bottles are sealed with a cork, a liqueur d'expédition may be added to give the wine a brut, dry or semi-dry character.