Cremant de Limoux AOC Rose Martinolles NV

This wine is 70%Chard,20%Chenin B & 10%Pinot Noir. The grapes are harvested manually on a selective basis to ensure max quality. The Pinto Noir grapes are left in the press for5-6 hrs to extract colour from their skins. Fermentation then takes place in stainless tanks at a cool 18deg to conserve its fruit. Secondary fermentation takes place in bottle to create fine bubbles after which they are stored on wooden slats. 3 months before releasing the sparkling wine for sale, the lees (dead yeast sediment) is disgorged & the bottle is re-corked. Process is exactly the same as for champagne. The robe of this pink methode champenoise sparkling wine is pale pink with a shade of raspberry. It has fine effervescence with a persistant mousse cordon formed by the fine bubbles. The nose is slightly perfumed with fragrance of Frais de Bois strawberries & hint of redcurrant. Effervescence in the mouth with hints of grapefruit & blood orange.

Grape varieties: Chardonnay; Chenin Blanc; Pinot Noir;

£11.75

Domaine de Martinolles

Entrance to the property In 1926, Antoine Vergnes purchased the Domaine de Martinolles, a property comprising 17 hectares of farmland with vineyards planted on the richer soils and cereals and fodder to feed the work horses on the poorer areas. The vineyards were grouped around the buildings and planted with several tradtional grape varieties such as Carignan, Aramon, Alicante, large black etc...In those times the wine was lended when the grapes were picked. Léon VERGNES In 1940, when the troops were called up for the second World War, Léon, his son, left school to work on the farm. A few years later, having acquired a few adjacent plots, the farm had grown twice as big and the Domaine became exclusively a wine-growing concern. The vineyards were mainly planted with red grape varieties. The wine was made on the premises and sold to wine traders as was customary at the time. Only grapes of the Mauzac variety from the "blanquetière" were made into Blanquette, [continues...]

Unique sweet hand picked sparkler, 8% alcohol! Produced from Mauzac grapes grown on 40YO vines-a grape unique to Limoux in SW France. Characteristically high in acidity which is ideal for sparkling wines & balances the sweetness of this wine perfectly. Unlike champagne & sparkling wines made by the champagne method this wine has had only one fermentation in bottle using indigenous natural wild yeast & being bottled by the third moon in March to produce the bubbles (prise de mousse). The fermentation in the bottle is arrested naturally leaving a truly delicious natural sweetness. Its robe is pale gold with a very fine bubble. The nose has an expressive aromatic range of stewed fruits, quince with a hint of soft spices & the taste is a pleasantly surprising blend of delicious grapy sweetness perfectly balanced with crisp acidity & notes of green apple. Fine match with dessert and absolutely irresustable with cakes. tart aux pommes and chocolate. [read on...]

£9.60

This wine is 70% Chardonnay, 20% Chenin Blanc and 10% Pinot Noir. The grapes are harvested manually on a selective basis to ensure maximum quality. Fermentation in stainless steel tanks is at a cool 18degC to conserve its delicious fruit. Then a secondary fermentation takes place in bottle to create fine bubbles, after which the bottles are stored on wooden slats. 3 months before selling the lees (dead yeast sediment) are disgorged and the bottles are re-corkeed. This whole process is exactly the same as for putting the bubbles in champagne. This has a pale straw robe with green reflection and a generous and persistant mousse cordon formed by the fine bubbles. The bouquet is a beguiling mixture of mineral honey and Pear William and the flavour offers a frank and lemony attack. The mouthful slowly evelops into a beautiful balance with complexity. A great alternative to champagne at a much friendlier price. [read on...]

£11.20

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£7.95

Classic Blanquette de Limoux made up of 90% Mauzac, a grape variety unique to South West France and essential for the crisp style of this bubbly, 5% Chenin Blanc and 5% Chardonnay. The grapes are harvested manually on a selective basis to ensure maximum quality. The first fermentation in tanks is at a cool 18degC to ensure the delicious fruit. Then a secondary fermentation takes place in bottle to create fine bubbles, after which the bottles are stored on wooden slats. Three months before selling the dead yeast and sediment is disgorged, the whole process being exactly the same as for putting the bubbles in Champagne. The resultant methode champenoise sparkler is pale yellow in colour with fine bubbles. The nose is subtle with notes of ripe fruits, lime blossom and verbena. The palate is very aromatic, finely balanced with hints of cherries. A great alternative to Champagne at a much friendlier price. [read on...]

£9.85

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£8.55