Blanquette de Limoux

The Domaine Bouché was founded way back in 1920, including then one hectare in the Champagne region, then Bruno and Bernardette Bouché later moved the production to Languedoc to the ancient village of Digne d'Aval. Today, after 4 generations, the winery has 40 hectares of vines in southern France in 5 municipalities in Limouxin. The part of the estate that extends over calcareous-clayey soils exposed to the north west at high altitude, are ideal for the Mauzac and Chenin varieties, preserving their freshness. While a second portion of the estate made of more rocky and well exposed to the sun soils are perfect for the Chardonnay and Pinot Noir vines, whose grapes reach the ideal ripeness. The Domaine Bouché is one of the companies that has revalued the oldest classic method of sparkling wine called Blanquette de Limoux, dating back to 1531 by the Benedictine monks of the abbey of St. Hilaire, long before Dom Perignon invented Champagne. This method has a strict specification that includes at least 90% of Mauzac grapes and the remaining 10% based on Chardonnay or Chenin. For drinkers with more international tastes, the French cellar offers the equally typical Cremant based on Chardonnay and Pinot Noir. All Domaine Bouché sparkling wines stay on the lees for 18 months and rest in the cellar for at least another 12 months before being marketed.

The Mauzac and Chardonnay grapes from which the Blanquette de Limoux is obtained are grown in the vineyards that extend for 5 municipalities of Limouxine, and are harvested manually with great care. Alcoholic fermentation lasts about a month at controlled low temperatures in stainless steel tanks. It follows an aging on the lees for 18 months and a further rest in the bottle for a further 12 months. Ideal with fish dishes, especially oysters and scallops with trout eggs.

Region: France

Year: s.a

Alcohol content: 12,5%

Volume: 75 cl.

Winery: Domaine Bouché

Grape: 90% Mauzac, 10% Chardonnay.

Name: Limoux

Pairing: Ideal with fish dishes, especially oysters and scallops with trout eggs.

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