Blanquette - 878 ha
Limoux AOC - 59 hectares
Several years but also pleasant to drink on the day of purchase
A few terraces; soils from weathering of marly limestone and sandstone and pudding stone cemented with clay
Blanquette de Limoux - Mauzac 90%, Chardonnay, Chenin.
Methode Ancentrale - 100% Mauzac
Limoux AOC - Chardonnay, Chenin and Mauzac (at least 15%)
Choice of Food
Blanquette - Served as an aperitif (straight or in a kir), white fish, white meat or dessert crepes suzette
Limoux AOC - Sea bream with fennel, chicken with lemon, fresh goats' cheese
Blanquette de Limoux
Sparkling wine was discovered by Benedictine monks at Sainte Hilaire abbey 14km northeast of Limoux and today the hills surrounding Limoux are filled with vines growing the Mauzac grape. Not as popular as it’s more famous rival Champagne, the Blanquette de Limoux will always be the world’s first sparkling wine and provides a lively, refreshing alternative at an excellent price.
The Limoux appellation area is situated to the west of Corbieres and the south of La Malpère, crossed from north to south by the Aude river and cut through by a network of streams. Perpendicular to the Aude, it divides into two very distinct zones; in the north a gently rolling landscape with no hills higher than 400 metres (1,312 feet); to the south, steeper more rugged terrain.
Blanquette Methode Ancentral is made entirely from Mauzac grapes; Blanquette wines made by the Methode Traditionalle are a blend of Mauzac with Chenin and Chardonnay. Local wine growers maintain that the monks of the Abbey of Saint Hilaire 'invented' effervescence' long before Dom Perignon in Champagne
As well as the sparkling version there is a Limoux appellation controlle which is a white wine made from Chardonnay, Chenin and Mauzac grape varieties, often with a woody flavour.
The Limoux viticultural area extends along the Aude river from Campagne-sur-Aude and Esperaza as far as Pomas to the north east of Limoux. The appellation comprises 41 communes nestling in the foothills of the Pyrenees, enclosed by the Monts des Corbieres and opening onto the Carcassonne region to the North.
The appellation produces dry whites that must be vinified and matured in oak barrels until the first day of May following the vintage - hence the woody flavour.