Languedoc

The appellation is located in the extreme west of the wine-growing region of Languedoc in France (although some sources include it in the wine-growing region Sud-Ouest). It is named after the dominant grape, as well as after the sparkling wine centre of Limoux. In total, around 40 communes, including the main centre of Limoux produce this sparkling wine. A document dating back to 1531 proves that the monks of the Saint-Hilaire abbey produced sparkling wine here long before the advent of Champagne. The monks laso already used corks made from the bark of oak trees. The sparkling wine is made from a minimum of 90% Mauzac (known here as Blanquette), as well as from Chenin Blanc and Chardonnay, using the champagne method (fermentation in bottle). There are brut (dry), demi-sec (off-dry) and doux (sweet) versions. The AC Blanquette Méthode Ancestrale (previously Vin de Blanquette) is used for s sparkling wine that is made in small quantities in accordance with the „old method“. This is how the abovementioned wine would probably have been made in 1531. The method involves filling the young wine into bottles before it is fermented completely dry, the wine then continues fermentation in the bottle. Carbon dioxide pressure is not high, the wine is slightly sweet and less bubbly, and is not totally clear, as the residue remains in the bottle and is not degorged. An additional AC for sparkling wine is Crémant de Limoux. A still white wine is produced under the AC Limoux. Well-knowen producers of Blanquette de Limoux include Antech, Domaine de Froin, Guinot, Domaine Laffond and Sieur d´Arques.