Domaine et  
Vignobles Astruc
20, Avenue du Chardonnay   11300 MALRAS (Limoux)  
00 33 4 68 31 13 26
00 33 4 68 31 72 11
info@dastruc.com 

The Blanquette de Limoux

... or a sparkling tradition

La Blanquette de Limoux …
A Brut wine based on the local traditional grape : Mauzac
This grape variety must be dominant during assemblage (blending).
10% Chenin and Chardonnay are allowed.
Blanquette de Limoux bottles are left in the cellar for at least 9 months for aging.

Tasting
A pale yellow robe, with flashes of green or yellow. La Blanquette de Limoux is slowly cooled down to 6/7°C and produces brisk bubbles ending in strings of them.
Its pert nose reminds one of Spring fruit and flowers, green apples and honey.
Best drunk within 2 years of purchase, it provides a perfect accompaniment for all the courses of a meal. The "Brut" goes particularly well with the local specialities as does the "Demi-sec" (semi-sweet) with desserts, including the rich flavour of chocolate.

The wine-making process
The Limoux vine-growers have turned the chance discovery of bubbles in a white wine by a Benedictine monk into a consummate art. Obtaining the delicate sparkle of the Limoux wines is achieved by following a complex, strict though subtle process so-called "la Méthode Traditionnelle".
When pressing the grapes, the first clear, pure juices are collected to form the tête de cuvée (vintage heads).
These basic wines are then blended with vintages from different terroirs, a fundamental process through which each estate gives its wines their own personalities.
A liqueur de tirage (drawing liqueur) is then added to cause a second fermentation and eventually sparkling.
The bottles are then left to rest patiently for 9 months.
The remaining crust is led towards the neck of the bottle by stirring, a daily operation done on a rack. The bottle neck is then frozen and the solid-ice crust expelled.
Before putting in the final cork, "liqueur d'expédition" is added to give each wine its "brut", dry or "demi-sec" (semi-sweet) character.

The Crémant de Limoux

... or the nuances of a new appellation

The Crémant de Limoux ...
Special assemblage (blending) gives Crémant de Limoux all its nuances and personality. It is made up with a maximum of 60% traditional Mauzac grapes, and a minimum of 30% Chardonnay and Chenin (neither of these last 2 varieties going over 20%) which enhance its bouquet, freshness and delicacy.
The Crémant de Limoux is left to age longer than the Blanquette de Limoux during at least 12 months.

Tasting
Crémant de Limoux can be recognised by a pale robe with golden reflections, very fine bubbles, and obviously elegant effervescence.
It is first and foremost a "Brut" that can be singled out because of its nose of white flowers together with subtle hints of citrus fruit and toasted bread.
Best drunk within 2 years of purchase at 6/7°C, usually as an apéritif with small pieces of salty toast, or more originally with fish and white meat.

The wine-making process
The Limoux vine-growers have turned the chance discovery of bubbles in a white wine by a Benedictine monk into consummate art. Obtaining the delicate effervescence of the Limoux wines is achieved by following a complex, strict though subtle process so-called la Méthode Traditionnelle.
When pressing the grapes, the first clear, pure juices are collected to form the têtes de cuvée (vintage heads).
These basic wines are then blended with Chardonnay, Chenin, and Mauzac vintages from different terroirs, a fundamental process through which each estate gives its wines their own personalities.
A "liqueur de tirage" (drawing liqueur) is then added to cause a second fermentation and eventually sparkling.
The bottles are then left to rest on lees patiently for 9 months.
The remaining crust is led towards the neck of the bottle by stirring, a daily operation done on a rack. The bottle neck is then frozen and the solid-ice crust expelled.
Before topping the bottles with the final cork, 'liqueur d'expédition" is added to give the wine its "brut" , dry, or "demi-sec" (semi-sweet) character. After another 2-month rest, the bottles are ready for labelling and can be shipped all over the world.

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