Blanquette de Limoux is the "ancestor" sparkling wine of Champagne: in the year 1531 (about 150 years before the famous Benedictine monk Dom Pérignon), in fact, at the Abbey of Saint-Hilaire it seems that the Benedictine monks were already working on winemaking techniques in the bottle, after discovering by chance that their white wine still in the bottle by an involuntary combination had become sparkling, thus giving rise to the first known Brut in the world: the Blanquette de Limoux.

Today the Blanquette de Limoux wine can be compared in some respects to a good Champagne, with a decidedly interesting quality-price ratio; unlike Champagne, however, the grape most present in this wine is Mauzac (for about 90%) combined with 10% of Chardonnay and Chenin, and this blend makes it particular, with character and more "nervous" than with Champagne, with hints of spring flowers and fruits, green apple. Blanquette is perfect as an aperitif, but try it also with appetizers embellished with puff pastry, and with all types of fish, including shellfish, oysters and fried food, _NAME_ will amaze you!