Range Les Effervescents
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Golden and limpid with small, dynamic and regular bubbles and an elegant, developed nose of dried fruit and citrus and lovely floral aromas. Unequivocal and pure with excellent balance, its aromas of brioche and the agreeable final palate leave a delightful sensation of freshness in the mouth. It makes the perfect aperitif, and is hugely enjoyable with desserts.

Technical sheet


AOP Blanquette de Limoux


90% Mauzac, 10% Chardonnay


55 HL / Ha


12% alc./vol


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

  • Jancis Robison 17/20
  • Bettanne + Desseauve 2021 14/20
  • Concours des Effervescents du Monde 2022 Silver Medal
  • Concours des Effervescents du Monde 2019 Bronze Medal
  • The Tasting Panel Magazine June/July 2022 95/100
  • Guide Hachette 2020 1*
  • Sparklings of the World 2022 Silver Medal
  • Jancis Robinson 30/09/2017 15.5/20 Smells like lemon - verbena ... Read article

Geographical location

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