Sparkling and "calm" white wines

Grouping of the Blanquette de Limoux (AOC in 1938), the Crémant de Limoux (AOC in 1990), the Blanquette prepared with Ancestral Methods (AOC in 1938), Limoux (AOC in 1993)

Controlled Cultivation Zone : at 25km South of Carcassonne, along the valley of the Aude.
Geology : a mixture of clay and chalky soils, slightly stony.
Climate : transitory between oceanic and mediterranean.
Grape-varieties :
Blanquette : Mauzac (90% minimum), Chenin and Chardonnay
Crémant: Mauzac (60% minimum), Chardonnay (20% maximum), Chenin (20% maximum)
Limoux ("calm" wine) : Mauzac (15% minimum), Chardonnay, Chenin
Blanquette Ancestral Method : 100% Mauzac

Vinification :
Blanquette and Crémant : after the first fermentation and after receiving the basic wines from each grape-variety, the next step is the blending and the addition of a blend of sugar and yeast which causes a second fermentation; this time in the bottles. The wine becomes frothy. After 9 months of rest which eliminates deposits the dosage (which is a sugar based preparation added for commercialization of Champagne and sparkling wines) is added; this gives a brut or semi-dry quality to each vintage. Next, the definitive cork is placed.
Blanquette Ancestral Method : entirely natural fermentation, bottled the day before "Lune de Mars" (March's Moon), less than 7% alcohol acquired.
Limoux : vinification and maturing in oak casks.

Caracteristics :
Blanquette de Limoux : drunk dry throughout the meal or semi-dry with desert. Crémant de Limoux : drunk dry during the aperitif, with fish or white meat. Blanquette Ancestral Method : goes very well with sweet deserts. Limoux : accompanies perfectly foie gras or goat cheese.