IN THE VINEYARD AND WINERY
Chardonnay and Chenin (maximum 90%) + Pinot noir and Mauzac (maximum 40%, with a maximum 20% Mauzac).
Crémant de Limoux is fermented using the method known as traditional. During pressing of the grapes, the first juice is collected to make the prestige or ‘tête de cuvée’. The wines are then blended and a second fermentation in the bottle is produced by adding the ‘tirage’ liqueur. Whilst the wines spend nine months on the lees, the secondary bottle fermentation occurs. During this process, the remaining sediment is brought towards the neck of the bottle by daily riddling. After nine months, the neck of the bottle is frozen to expel the trapped sediment. Before the bottle is sealed with the final cork, the dosage is added, giving the wine its very dry, dry or medium dry flavour. Each bottle then spends another two months in the cellar.
AT THE TABLE
Its pale hue is enhanced by golden highlights, the bubbles are very fine and have an elegant tinge.
Shows a characteristic bouquet of white flowers coupled with subtle notes suffused with citrus and toast scents.
Like Blanquette de Limoux, Crémant de Limoux should be enjoyed preferably within two years of purchase and chilled to 6 or 7°C. It is usually served as an appetiser with savoury canapés but also makes a novel partner for fish and white meats.