Limoux

Question 1

Introduction of Limoux sparkling wine.

Answer 1

• Both Limoux and Die have a long tradition of sparkling wine production. However they are also the source of much confusion over production methods.
• There are 3 permitted sparkling wines: Crémant de Limoux, Blanquette de Limoux, Blanquette de Limoux Méthode Ancestrale. The first two are the most commercially important whereas the Methode Ancestrale wines are only made in very small volumes.

Question 2

Location of Limoux sparkling wine.

Answer 2

Languedoc.

Question 3

Climate of Limoux sparkling wine.

Answer 3

Region exposed to both Atlantic and Mediterranean influences and the importance of their influence divides the area into distinct zones. Altitude is a key factor.

Question 4

Vineyard of Limoux sparkling wine.

Answer 4

Crémant de Limoux: minimum alcohol required 9.5% abv.

Question 5

Grape varieties of Limoux sparkling wine.

Answer 5

1) Crémant de Limoux:
• Principal varieties: Chardonnay (50% min), Chenin Blanc (10% to 40%), Chardonnay and Chenin Blanc (90% max).
• Secondary varieties: Mauzac and Pinot Noir (20% max), Pinot Noir (15% max).

2) Blanquette de Limoux: Mauzac (90% min), Chardonnay, Chenin Blanc.
3) Blanquette de Limoux Méthode Ancestrale: Mauzac (100%)

Question 6

Winemaking of Limoux sparkling wine.

Answer 6

1) Crémant de Limoux: see Cremant page

2) Blanquette de Limoux:
• Traditional Method
• Minimum lees ageing 9 months
• Maximum 13% actual abv
• Minimum pressure 3.5 bar
• Produced in Brut and Demi-Sec styles.

3) Blanquette de Limoux Méthode Ancestrale
• No enrichment or concentration of the must is permitted.
• The wine starts fermentation in tank.
• Partly fermented must is bottled. Liqueur de tirage is not permitted.
• The wine continues to ferment in the sealed bottle and must reach a minimum pressure 3 bar.
• The wine must stay on lees for at least 2 months.
• Liqueur d’expedition is not permitted.
• 6-7% actual alcohol and RS of approximately +50g/L.

4) About yeast retention, RS and stability:
• BdLMA may be cloudy or clear depending on whether or not the wine has been disgorged.
• For the wines that remain cloudy and sweet, it is most likely that the atmospheric pressure in bottle stops the fermentation. Typically yeasts used in bottle fermentation will stop fermenting if pressure of 6-7 bar. Nutrients are exhausted before this becomes an issue, as in Champagne.
• But if the yeasts are sufficiently sensitive to pressure, they can stop fermenting before all the sugars are exhausted, leaving a sweet wine with quite low alcohol. With no disgorgement, this situation should remain stable so long as the pressure remains constant.

Question 7

Important trade structures of Limoux sparkling wine.

Answer 7

The cooperative movement is important here as it’s across the south of France. Production is dominated by the Cooperative Les Caves de Sieur d’Arques.