HARVEST AND PRIMARY FERMENTATION

In the early days of September, when the grapes are harvested—only by hand—each basket is individually inspected. The grapes, fully intact, are immediately pressed to avoid any chance of oxidation. During the pressing process, rigorous selection takes place and the Cuvée and the taille (pressing) are separated. The musts are cooled to 7-8 °C (45-47 °F) and then clarified by sedimentation in a single night, after which comes the racking, or separation of the grape juice from the pulp. The juice, or must, is then fermented in stainless steel fermentation vats. We have the best possible facilities to ensure perfect and continuous temperature control. This is an essential condition to obtain a very rich aromatic palette. The primary fermentation takes from 15 to 21 days. The base wines are then ready; their leading sensory qualities are visual clarity, rich and straightforward aroma and a clear-cut taste. The alcohol level is between 10° and 11°, with a total acidity of between 4.6 and 5.5; PH is between 2.9 and 3.1.





ANTECH LIMOUX

AOC CREMANT DE LIMOUX
AOC BLANQUETTE DE LIMOUX
AOC BLANQUETTE METHODE ANCESTRALE


Domaine de Flassian 11300 Limoux France
Tél: +33 (0)4 68 31 15 88   Fax: +33 (0)4 68 31 71 61
Email: courriers@antech-limoux.com




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