France - Limoux

Question 1

Location

Answer 1

• languedoc

Question 2

Climate

Answer 2

• exposed to both atlantic and mediterranean influences
• difference divide them into zones
• alt is key factor here

Question 3

Vineyard

Answer 3

• min alc is 9.5%

Question 4

Cremant de Limoux Grapes

Answer 4

• CH (50% min)
• Chenin Blanc (10-40%)
• CH + Chenin Blanc (90% max)

Others:

• Mauzac + PN (20% max)
• PN (15% max)

Question 5

Blanquette de Limoux Grapes

Answer 5

• Mauzac (90% min)
• CH
• Chenin Blanc

Question 6

Blanquette de Limoux Method Ancestral

Answer 6

• Mauzac (100%)

Question 7

BLanquette de Limoux

Answer 7

• TM
• min 9 months on lees
• Min 13% abv
• 3.5 atm min
• Brut and Demi sec

Question 8

Blanquette de Limoux Method Ancestral

Answer 8

• no enrichment or concentration of must permitted
• fermentation in tank
• partly fermented is bottled
• liquer de tirage not permitted
• wine ferments in bottle sealed until 3 bar reached
• wine must stay on lees for min 2 months
• yeast removed via transfer method or disgorgement
• dosage not permitted
• 6-7% alc and RS of 50+ g/L
• wines not commercially significant
• cloudy and sweet
• no real source on how it’s exactly made
• those that remain cloudy partly due to atm increase which halts fermentation
  at 6-7 bar fermentation stops
• stable as long as pressure is stable

Question 9

Mauzac

Answer 9

• aromatic wines usually blended
• plantings are declining, invaded by CH
• yields can vary widely according to site
• buds and ripens late and grapes traditionally picked in autum so that musts fermeted slowly through the cool limoux winters ready to referment in bottle in the spring
• today, tend to be picked much earlier, preserving naturally high acidiity but acrificing much of it’s flavor

Question 10

Trade orgs

Answer 10

• co-op movement is important here

- production dominated by Les Caves do Sieur d’Arques