Limoux AOP

Limoux AOP is one of the oldest sparkling wine appellations in the world, located in the southern part of France’s Languedoc region, in the Haute Vallée de l’Aude near the Pyrenees Mountains. It was here, in the 16th century, that Benedictine monks from the Abbey of Saint-Hilaire produced the first naturally fermented sparkling wine – a century before Champagne.

The landscape of Limoux is diverse and hilly, with vineyards planted between 200 and 400 meters above sea level. Influenced by both the Mediterranean and Atlantic climates, the region enjoys a unique microclimate: warm days are balanced by cool winds descending from the Pyrenees, helping grapes retain acidity and aromatic freshness.

The soils range from clay-limestone to sandy clay and rocky slopes, providing structure and minerality to the wines. This terroir is particularly well-suited to both white and sparkling wine production.

The appellation is divided into several categories:

• Blanquette de Limoux AOP – the traditional sparkling wine dominated by the local ‘Mauzac’ grape (at least 90%), known for notes of apple, herbs, and almond.
• Crémant de Limoux AOP – a more modern sparkling style made from ‘Chardonnay’, ‘Chenin Blanc’, ‘Pinot Noir’, and a small portion of ‘Mauzac’; stylistically close to Champagne, yet warmer and sunnier in expression.
• Limoux Blanc AOP and Limoux Rouge AOP – still white and red wines, featuring primarily ‘Chardonnay’, ‘Chenin Blanc’, ‘Merlot’, ‘Cabernet Franc’, and ‘Syrah’.

The sparkling wines of Limoux are produced using the traditional method (méthode traditionnelle), the same technique used in Champagne. The secondary fermentation takes place in the bottle, followed by aging on the lees for at least nine months – often longer.