Crémant de Limoux
A wine with pale green hints, delicate, tiny bubbles and a nose of yellow and green citrus fruit aromas. On the palate it is poised, elegant and refreshing, with notes of white peach, acacia and brioche and a nicely-balanced finish that's truly worthy of a great sparkling wine. A wine fit for any celebration!
AOP Crémant de Limoux
60 % Chardonnay, 30 % Chenin, et 10% Pinot Noir
55 HL / Ha
Clay-limestone. The vines are planted to the west of Limoux at 200-300 metres, where the average rainfall is 800 mm/year. The climate is humid and temperate, with westerly winds and periods of warm weather. The grapes ripen later here than in the Mediterranean and Autun areas.
Traditional method. The grapes are hand-harvested and transported to the winery in small crates, where they are pressed and processed in temperature-controlled tanks at 15°C, following standard white wine-making methods. Wines from several tanks are carefully blended together and cultured yeasts are added the result, which is then bottled. The secondary fermentation starts and bubbles of carbonic gas form within the bottle. After leaving the wine to rest on its lees for 15 months, the final stage consists of turning the bottle
upside down so that the sediment sinks down into the neck, ready to be disgorged after freezing. As this operation entails the loss of a small amount of liquid, the bottle is topped up with still wine and
“liqueur d'expédition” (a mixture of wine and sugar) before being sealed with a cork.
15 months in bottle
Recognition and awards
Andrew Jefford - 11/2014Read article