Jean-Claude Mas

Despite its gentle name, Blanquette de Limoux is an important wine, with a clear lineage. It seems that the town where it is produced was the first ever in France where the production method of sparkling wines was codified. To be precise, in the Abbey of St. Hilaire, in 1531. It is no coincidence that Le Berceau means "cradle", to underline the birthplace of this type of wine. Let's go back to the winery that produces it. The Mas dynasty took its first steps way back in 1892, with the purchase of a vineyard, and today boasts something like 17 Château, located throughout the south of France, capable of embracing 21 denominations and 50 different grape varieties. An empire managed with care and sensational sensitivity, with organic vineyards and other environmental certifications. Those for Blanquette, mainly cultivated in Mauzac, grow near the Abbey, on clayey-limestone soils and north orientation, at a height varying from 190 to 300 metres. Ideal conditions, in short, for bottles that are influenced by the Mediterranean and at the same time by the Pyrenees, in a mix of tension and flavor that makes them unique and delicious.