Terroir: Haute Vallée de l’Aude (limestone).

Grape varieties: Mauzac 90% ,Chardonnay 5 %, Chenin 5%.

Yield: 45 hectolitres per hectare.

Vinification : Grapes are picked by hand, macerated with their skins for 24 hours. They are then pressed and stems and pips are removed. Fermentation takes place in steel tanks with permanent temperature control (temperature must not exceed 16 degrees C). Matured on the lees for six to seven months, the wines from each different grape variety are then assembled before being bottled. The ‘liqueur de tirage’ (sugar syrup) is then added, and the wine is allowed to acquire its bubbles, stacked horizontally for ten to twelve months. After this resting time, the Blanquette is disgorged, and the ‘liqueur d’expédition’ is added (with a low sugar concentration so as not to mask the fruit aromas). The bottles are then corked, and ready for drinking.

Degree alcohol:	11°
Total acidity:	4.16
Volatile acidity:	0.14

Tasting note: Bubbly with small and long-lasting bubbles.
Colour: pale yellow. Open nose, fruity and floral (quince and white-fleshed fruit)
Clean and refreshing with good finish.
This dry ‘blanquette’ may be drunk as an aperitif or with food.