Reserve Brut 2016 - AOC Blanquette de Limoux
Eugénie Brut 2016 - AOC Crémant de Limoux
Emotion Brut 2018 - AOC Crémant de Limoux Rosé
The Antech Estate is a family owned winery specialized in AOC traditional method sparkling wines for six generations
producing Crémant de Limoux, Blanquette de Limoux and Blanquette Méthode Ancestrale.
The Antech wines are the expression of a delicate blend between the soil, the Chardonnay, Chenin, Pinot
noir and Mauzac grape varieties and the traditional family values. The family shared values are simple and
authentic wine-making skills and respect of the environment (Sustainable agriculture : Terra Vitis).
Thanks to this commitment, the Antech Estate wines have regularly received famous rewards. They are
now served in Michelin starred restaurants and are distributed in more than 30 countries all over the world.
In the late medieval period benedictine monks at the Abbey of Saint-Hilaire invented Blanquette, the first sparkling brut wine in the world, drunk well before it was introduced to the Champagne region. According to local tradition Dom Pérignon was a monk here before moving to the Champagne region and popularising the method of making sparkling ("petillant") wine.
Blanquette has a light, fruity flavour, reminiscent of green apples and cider, with a pleasant bouquet and fine bubbles.
Limoux is situated 25 km south of Carcassonne, along the upper valley of the River Aude between the Chalabra plateau to the west and that of Lacamp to the east, stretching towards the foothills of the Pyrenees. The southern slopes of the hills classified for the appellation vineyards present a light and stony combination of clay and limestone.
For Blanquette and Cremant, grape varieties are vinified separately before being assembled and bottled. Just before bottling, a tirage is added to the blend so that a second fermentation will take place in the bottle. Carbon dioxide produced during this second fermentation is trapped in the bottle and gives the wine its effervescence (exactly the same methode as that used in champagne). After nine months, the bottles are opened and sediment is filtered out before a final corking.
The geology on three sides of the appellation area limit maritime climatic influences and create a transitional climate between the Atlantic ocean and the Mediterranean Sea. The climate is dominated by the strong winds of the region, including the dry Atlantic vent Cers and the warm, vent Marin blowing from the Mediterranean. It is relatively sunny here all year round and annual rainfalls are consistent.
Today 542 producers (1 co-operative cellar & 24 private cellars) work 1800 hectares in production with an average yield of 40 hectolitres/hectare for the (majority) sparkling wines
Limoux possesses three main different appellations of sparkling white wines Blanquette, Crémant, Méthode ancestrale, and a small one of still wines including both red and white wines.
The name Blanquette comes from the Mauzac grape, which develops a white down on the vine leaves - hence "blanc" or white. Blanquette de Limoux must contain at least 90% of its primary grape, Mauzac. Other grapes included in the mix are Clairette, Chenin Blanc, and Chardonnay; the later is increasingly used to embellish the wine.
Blanquette is made using the methode traditionnelle (=methode champenoise) undergoing a secondary fermentation in the bottle before final bottling at 9 months. The resulting wine is fresh and dry with a pleasant "yeasty" edge. It has a pale yellow robe, with flashes of green or yellow. Its nose is reminiscent of Spring fruit and flowers, green apples and honey.
Production of Blanquette de Limoux: 50,000 hl
Blanquette Méthode Ancestrale
An alternate process exists for Blanquette in which only Mauzac grapes are used, the fermentation is entirely natural, and the bottling occurs on a full moon in March.
The wine is bottled while it still contains yeast and unfermented sugars. As the sugar ferments the bubbles develop in the bottle. This tends to be a sweeter wine with relatively low alcohol. It typically contains less than 7% alcohol.
On the nose the wine Blanquette Méthode Ancestrale is claimed to have a bouquet of apricot, acacia, hawthorn, peach flowers or apple.
Production of Blanquette méthode ancestrale: 4000 hl
Crémant de Limoux
The blend is predominantly Chardonnay, Chenin Blanc and Mauzac.
The wine is matured on its lees for 12 months before final bottling, again using the Champagne method.
Its nose is reminiscent of Spring fruit and flowers, green apples and honey.
The Crémant de Limoux is left to age longer than the Blanquette de Limoux during at least 12 months.
Crémant de Limoux can be recognised by a pale robe with golden reflections, very fine bubbles, and elegant effervescence.
It is a "Brut" that can be identified by its nose of white flowers together with subtle hints of citrus fruit and toasted bread.
Production of Crémant de Limoux:30 000 hl
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