The Blanquette de Limoux:
In 1531, in the cellars of a Benedictine Abbey, a few kilometers north of Limoux, a monk accidentally discovered the secret of the Blanquette. The wine that he carefully bottled became effervescent. This is how the first brut in the world was born.
Features:
The "Appellation Controlee" Limoux (label guaranteeing the quality of wine) spreads on 41 towns of the Haute Vallee de l'Aude. The region enjoys a transitory climate where the oceanic and mediterranean effects mix together. The air settles down on the lightly rocky hillsides, where the three vines yielding forth the fruit for the Blanquette (Mauzac, Chardonnay and Chenin) like to grow.
Grapes are handpicked. After pressing, the fermentation last for three weeks at controlled temperature. At springtime, after the assembling of the vines, the wine is then bottled. In order to get a second fermentation, a liquor coming from the pressing is then added, which brings the wine to a sparkle. The sediment remaining in the wine is brought to the neck of the bottle by the action of shaking, step done every day. When it is time to take the cap off, the pressure throws out the sediment. Before corking the bottles, a "liqueur d'expedition", which will give the wine its character brut or medium-dry, is finally added.
The fermentation of the Blanquette Methode Ancestrale does not have recourse to the sophisticated process of assembling and ageing. The musts ferment until completion of an alcoholic degree of 5 to 6º degrees. The bottling takes place in March, at the time of the "old moon". Then, the wine sparkles and finally reaches 6 to 7 degrees of alcohol.
Wine tasting:
The Blanquette in its brut version is a perfect match for aperitif, straight or as a kirsch. It can also be served with fish and white meats.
The Blanquette medium-dry ("demi-sec") can be served with desserts.
The Blanquette Methode Ancestrale, with it lightness and sweetness, is the perfect match should you like to end a good meal with an aromatic sweet flavor note.
Technical informations:
- BLANQUETTE DE LIMOUX L'EVECHE CUVEE RESERVEE BRUT
- BLANQUETTE DE LIMOUX L'EVECHE CUVEE RESERVEE ½ SEC
- BLANQUETTE DE LIMOUX L'EXCELLENCE DE L'EVECHE
|
Presentation of the Domain
In 1895, Louis Valent became the owner of the Domain. At this time, the business only included four hectares for viniculture and two for cereals, all spread on the hillsides of the town of Gardie. His son Casimir, who succeeded to him, quintupled the area and oriented the domain toward an exclusive wine production. At this time, as the demand was such that he was unable to meet it with his own production, Casimir Valent created his own wholesale business. Thus, in the town of Gardie, at only 2 km away from the famous Abbaye de Saint-Hilaire, birthplace of the Blanquette de Limoux, most of the production of Mauzac was being brought by the town wine growers and put in the Domain wine stores. The planting of white vines to the exclusion of reds took place till 1970, when Casimir Valent elaborated the Reserved Vintage (“Cuvee Reservee”) with his own production. Since then, all wines are grown up and bottled par the wine grower. In 1981, at the death of Mr. Valent, his grandson Philippe Limouzy, who graduated from the Lycee Agricole Charlemagne in Carcassonne, inherited the business. The vineyard being in excellent shape, most of the efforts were then directed to wine-making and vines development. Within the last 10 years, thanks to the acquisition of 20 hectares of vineyard located on the best hillsides of Gardie, the total surface has increased to 58 hectares, which can be divided for planting purposes into 30% of Mauzac, 50% of Chardonnay, 10% of Chenin, 5% of Sauvignon Blanc and 5% of Carignan. As of today, the vineyards Limouzy-Valent operate with 58 hectares all regrouped on the sunny clay and limestone hillsides. The location of the vineyard corresponds to the place where the monks of the Abbaye de Saint-Hilaire, including Dom Perignon, used to grow the vines which led to the elaboration, in 1531, of what is now the oldest brut in the world.
Only a rich and healthy grape can yield a quality wine. The first goal: quality. Thanks to a well-thought enrichment, an appropriated size, a meticulous control of the sanitary conditions and the exact determination of the date of crop, the grapes -- hand picked and rapidly transfered to the wine press -- are of an excellent quality. As a consequence, the resulting wines get excellent ratings at fairs and in wine guides.
Savoir-faire, hygiene and technology will give you a range that will seduce you. The first goal: quality. Hygiene is a factor that is essential and present throughout the wine making process; the equipment is cleaned and disinfected after each use. Thanks to the most sophisticated installation, the different grape juices resulting from the pressing ferment at a constant temperature of 17º Celsius. The assembling of vintages, the specific step where savoir-faire holds a preponderant place, takes place in winter. After bottling, wines are stocked and aged on laths (“sur lattes”), in the deep darkness of the naturally air-conditioned cellars of Saint Hilaire. There, in complete quietness, the magic of the sparkling making will slowly take place. Then, the wine will mature for many long months.
If one day, en route to Carcassonne or to visit one of our remarkable Cathars castles, you would feel like visiting us, please do not hesitate. We will guide you in discovering the Limouzy-Valent domain where you will be given warmest welcome.
|
