Limoux

Question 1

Permitted sparkling wines

Answer 1

Cremant de Limoux
Blanquette de Limoux
Blanquette de Limoux Methode Ancestrale (very small volumes)

Question 2

Location

Answer 2

Languedoc, foot of Pyrenees

Cremant de Limoux AOC: 1990

Question 3

Climate

Answer 3

exposed to Atlantic and Mediterranean, and influence divides area into two distinct zones

• Foothills of the Pyrenees
• Altitude is key factor (vineyards 200-450m)

Question 4

Vineyard: Cremant de Limoux

Answer 4

Minimum alcohol required 9.5%

Question 5

Grape Varieties: Cremant de Limoux

Answer 5

White and/or Rose

Principal Varieties:

• Chardonnay (50% min)
• Chenin Blanc (10-40%)
• Chardonnay and Chenin Blanc (90% max)

Secondary Varieities:

• Mauzac and Pinot Noir (20% max)
• Pinot Noir (15% max)

Question 6

Grape Varieties: Blanquette de Limoux

Answer 6

• Mauzac (90% minimum)
• Chardonnay
• Chenin Blanc

Question 7

Grape Varieties: Blanquette de Limoux Methode Ancestrale

Answer 7

• Mauzac 100%

Question 8

Grape Varieties: characteristics of Mauzac

Answer 8

• White
• Ripens late
• picked earlier for high acidity, but loses some aromatic character
• bruised apple flavours in the wine

Question 9

Winery: Cremant de Limoux

Answer 9

• Traditional method
• 9.5% min abv
• 13% max avb
• 3.5 atm pressure min

Question 10

Winery: Blanquette de Limoux

Answer 10

• Traditional method
• Min 9 mo on lees
• Max 13% actual abv
• 3.5 bar pressure
• Brut and Demi-sec styles

Question 11

Winery: Blanquette di Limoux Methode Ancestrale

Answer 11

• No enrichment or concentration of must permitted
• wine starts fermentation in the tank
• partly fermented must is bottled from 1st December after vintage, Liqueur de tirage not permitted
• wine continues ferm. in sealed bottle to 3+ bars
• 2+ mo on lees
• disgorgement or transfer method to remove lees
• Liqueur d’expedition is not permitted
• 6-7% actual abv and residual sugar +5-g/L (though residual sugar not regulated)

Question 12

Winery: Yeast retention, residual sugar and stability

Answer 12

BdLMA: may be cloudy or clear, depending on disgorgement

Cloudy and sweet wines:

• atm pressure in bottle stops ferm
• 6-7 bars stops ferm, but typically nutrients depleted in advance of that
• sensitive yeast will die before nutrients depleted, leaving sweet wine with low abv
• with no disgorgement, this wine will remain stable with constant pressure

Question 13

Important trade structures

Answer 13

• Production split between 2 large cooperatices, 240 independent producers, and 20 negociants
• Sell about 70% domestically, export 30%
• Production dominated by Les Caves de Sieur d’Arques cooperative
• • founded in 1946
• • today, 350 members with 400 ha of vineyards

Question 14

Important Producers: Cremant de Limoux

Answer 14

Georges et Roger Antech, Limoux
Domaine Delmas, Antugnac
Domaine Rosier, Limoux
Domaine Paul Mas, Montagnac
Chateau Rives-Blanques, Limoux

Question 15

Wine style: Cremant de Limoux

Answer 15

• Mostly Chardonnay and Chenin Blanc
• fresh and lively
• notes of citrus and white flower in youth
• with age: rich, creamy flavours of toast and patisserie develop

Question 16

Wine Style: Blanquette de Limoux Methode Ancestrale

Answer 16

• delicate and fresh due to cool, high altitude location
• Mauzac = bruised apples
• can be filtered, but often cloudy with a light desposit
• low in abv, sweet on the palate, soft but persistant bubbles

Question 17

Notable Producers: BdLMA

Answer 17

Cooperative Sieur d’Arques
Georges & Roger Antech
Domaine de l’Aigle