Blanquette is the traditional AOC of the Limoux region made using the native Mauzac grape. ''Le Mauzac'' grape has the particularity of forming a fine white down on its leaf, when the wind blows the vines give the impression of being white hence the name ‘Le Blanquette’. The wines of the domaine are excellent due to low controlled yields, selective manual harvesting, rapid transport of the grapes in perforated crates to avoid any oxidation before the wine making begins, and gentle pneumatic pressing of the grapes. All of this ensures a healthy harvest of quality grapes and the production of very pure, crisp sparkling wines. Following the “traditional” method, the first of two rounds of fermentation takes place in stainless steel tanks with an integrated cooling system. Then the still wine is bottled with a small dosage of sugar and yeast to begin the second fermentation in the bottle. After patiently leaving the wines to rest in contact with the lees between 9 and 21 months, the deposit is brought to the neck, expelled by riddling and adding just a bit of expedition liqueur made from "still" wine to top off the bottle. The sparkling wine is ready to be corked with its final ‘fat’ cork, labeled and enjoyed. For each of these stages, the domaine makes it a point of honor that all stages, from pruning and harvest to final cork and capsule, are carried out within the domaine. Nothing is subcontracted to ensure rigorous control of all phases of production. This is how we can offer a Crémant and a Blanquette de Limoux of such high quality.