IN THE VINEYARD AND WINERY
At least 90% Mauzac + no more than 10% Chardonnay and/or Chenin
Blanquette de Limoux is made using what is known as the traditional method. 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.
AT THE TABLE
The colour is a brilliant pale yellow with striking green or yellow glints… When gradually cooled to 6 or 7°C, Blanquette de Limoux offers up vigorous bubbles forming a ring around the top.
Exceptionally impish, the nose recalls green apple, spring flower and sweet honeyed aromas.
Blanquette de Limoux should be enjoyed preferably within the first two years of purchase. Dry versions can be paired with an entire meal whilst medium-dry offerings sit well alongside desserts, particularly chocolate-flavoured ones.