AOP Crémant de Limoux
more bubbles!
Much younger than Méthode Ancestrale and Blanquette,
Crémant secured appellation status in 1990. Since then, it has carved out a well-deserved place for itself in the Limoux wine region.
Foundation
1990
territory
41
villages
Production
950 HA
Producers
22 independent wineries,
1 co-operative,
8 wine merchants.
Colours
rosé
17%
white
83%
Main grape varieties
authorized for the rosés
chardonnay
chenin
pinot noir
mauzac
Main grape varieties
authorized for the whites
chardonnay
chenin
pinot noir
mauzac
for more information:
www.limoux-aoc.comTerroir
Aside from its age – Crémant became an appellation in 1990, more than fifty years after Blanquette – what are the other differences between the two? Blanquette is always white because it is at least 90% drawn from Mauzac grapes. Crémant, however, can be white or rosé and is made primarily from Chardonnay and Chenin, with Pinot noir and Mauzac as secondary or subsidiary grape varieties. The variation of grapes and colours broadens the range of the local sparkling wines, and therefore the scope for food and wine pairings.
Although Crémant displays depth, its spirit is more lively and subtle and its palette of aromas resembles an Impressionist painting with a broad colour spectrum and rich seams of white flowers and citrus fruits. A welcome companion for the aperitif, Crémant also has the character that makes it the perfect foil for poultry or fish dishes. Rosé versions even sit nicely alongside cold cuts. Whatever the choice, there is no denying it is a merry companion to have around!
History
The area boasts no fewer than three ‘bubbly’ appellations: Limoux Méthode Ancestrale, Blanquette de Limoux and Crémant de Limoux. The first one refers to wines produced by a single fermentation that continues through to the bottle, whilst the two others are made using the traditional method, also called ‘Champagne method’ in more northerly climes. In the latter case, after the first ‘classic’ alcoholic fermentation, the bubbles are produced by secondary fermentation in the bottle after dosage is added.