Crémant from Limoux

Question 1

Sparkling wine from Limoux has three permitted names, which are?

Answer 1

Crémant de Limoux
Blanquette de Limoux
Blanquette de Limoux Méthode Ancestrale

Question 2

Name two important factors concerning climate in Languedoc?

Answer 2

1. Both Atlantic and Mediterranean influences

2. Altitude

Question 3

Name permitted grape varieties for Crémant de Limoux?

Answer 3

Principal varieties - Chardonnay (minimum 50%), Chenin Blanc (between 10-40%). In total a maximum of 90% Chardonnay and Chenin Blanc.

Secondary varieties - Mauzac and Pinot Noir (20% max),
Pinot Noir (15% max).

Question 4

Name permitted grape varieties for Blanquette de Limoux?

Answer 4

Mauzac (90% minimum), Chardonnay & Chenin Blanc

Question 5

Name permitted grape varieties for Blanquette de Limoux Méthode Ancestrale?

Answer 5

Mauzac (100%)

Question 6

State the production method, minimum lees ageing, minimum abv and bar pressure for Blanquette de Limoux?

Answer 6

1. Traditional method
2. 9 months on lees
3. Max 13% abv
4. 3.5 bar minimum

Question 7

State the production method, minimum lees ageing, minimum abv and bar pressure for Blanquette de Limoux Méthode Ancestrale?

Answer 7

1. No enrichments or concentration of must is permitted, the wine start fermentation in tank. Wine is bottled partly fermented - no Liqueur de tirage is permitted. The yeast can be removed using disgorgement or tank method, some are not and ends in a cloudy wine. No Liqueur d’expédition is not permitted.

No second Fermentation

2. 2 months
3. Unclear but likely around 6-7% abv in the finished wine (50g/l of residual sugar) Doux in dosage terms
4. 3 bar

Question 8

What is the name of the dominante Co-operative in Limoux?

Answer 8

Aimery and Sieur d’Arques

Question 9

Why doesn’t all the nutrients and sugars convert into alcohol after the wine is bottled partly fermented in the style och Blanquette de Limoux Méthode Ancestrale

Answer 9

The rise of pressure and choice of yeast. Yeast under high pressure will stop fermenting and leave the wine with residual sugar if the yeast is pressure sensitive enough.