Everything You Need to Know About Limoux

The Terroir of Limoux

  • Location: Far western side of Languedoc, foothills of the Pyrenees. It is in a watershed between the Atlantic Ocean and the Mediterranean Sea
  • Good sunshine as well as even rainfall are ensured; ocean air currents moderate the influence of the Mediterranean
  • Elevations of 200-450 meters (~650 – 1,500 feet)
  • 7,800 hectares (19,200 acres), 41 localities which are grouped into four distinct ‘terroirs’ as defined by climate
  • Mauzac: Indigenous to Limoux, it is known as ‘blanquette’ due to a fine white bloom on its leaves. Displays characteristic aromas of green apple, acacia, apricot entwined with toasty notes.
  • Knowing that 70% of France’s fauna and flora are located within Languedoc-Roussillon, the growers in Limoux are committed to sustainability and promoting biodiversity. They have been some of the first to take part in pest management and carbon reduction initiatives starting in the 1990s
  • Today there are:
    • 9 Houses – owning estates that vary in size from 10-60 hectares.
    • 20 Independent Wineries – vineyard area generally ranges from 5-30 hectares
    • 2 Cooperatives – grouping together 500 winegrowers

 

The Appellations and Wines of Limoux

 

BLANQUETTE DE LIMOUX

Requires hand harvesting. Minimum 90% Mauzac and maximum 10% Chardonnay and/or Chenin Blanc. Méthode traditionnelle.

 

BLANQUETTE DE LIMOUX MÉTHODE ANCESTRALE

Requires hand harvesting. 100% Mauzac. Partial fermentation leaves residual sugar and low alcohol.

 

CRÉMANT DE LIMOUX

Requires hand harvesting. Maximum 90% Chardonnay and Chenin Blanc (10-40%) and maximum secondary varieties Mauzac and Pinot Noir (PN restricted to 15%). Must be stored for 9 months on lees and release after 12 months of ageing. Méthode traditionnelle.

 

STILL WHITE LIMOUX

Hand harvesting, whole grape pressing, separate fermentation for each variety. Can be made from Chardonnay, Mauzac and/or Chenin Blanc. Fermentation and aging in oak casks.

 

STILL RED LIMOUX

Merlot (45-70%) with a minimum of 20% Cot and/or Syrah and/or Grenache and up to 35% Cabernet Franc and/or Cabernet Sauvignon. Must be a blend of at least three varieties.