A history of geography
Although all sparkling, these 4 products represent 4 different Protected Designations of Origin (PDO) and therefore 4 distinct production methods, from different regions, using different grape varieties, techniques and having therefore production costs.
A PDO designates a product whose production stages are carried out in accordance with recognised know-how in the same geographical area, which gives the product its characteristics. It is a European sign that protects the name of the product throughout the European Union.
Thus, Champagne can only be produced in the Champagne region, Prosecco only in the north-east of Italy, Blanquette only in the Limoux appellation area. Crémant, for its part, can come from 9 different regions with very distinct terroirs and specifications each time: Alsace , Burgundy , Bordeaux , Luxembourg, Jura , Die, Savoie , Loire and Limoux of course!
Geography …and the method!
In Limoux, we use a so-called “traditional” method for blanquette and crémant, shared with Champagne among others: a first fermentation takes place in a vat to transform the sweet grape juice (also called must) into wine. The sugar becomes alcohol thanks to the work of the yeasts and the know-how of the winemaker. Then a second fermentation takes place in the bottle, which gives our sparkling wines a remarkable finesse of bubbles.
So, for Prosecco, the effervescence (the formation of foam) does not take place in the bottle, but… directly in the vat! This gives very different characteristics to the wines and simplifies the work of the transalpine winemaker with the absence of disgorging, the step that allows us to enhance our effervescent and affix our signature. On the other hand, this requires specific know-how and more resistant vats in order to withstand the pressure exerted by the CO2.
Blanquette, Crémant de Limoux, Champagne or Prosecco therefore have very different specifications. Like recipes, these specifications provide a framework for cultivation and production in order to guarantee consistent, quality wines to consumers. Depending on one or other of the PDOs, we will then be able to add more sugar or sulphites, have to let the wine rest and store ($) for several months, or even several years, but also, for example, be able to harvest by machine in Italy where we manually select the best bunches of grapes at the plot level to make our sparkling wines.
Geography , method and… ingredients!
Each of the appellations uses different grape varieties, which are each time the most adapted to each of the terroirs. In Limoux, our cool terroir allows us to sublimate grape varieties such as Mauzac, Chardonnay, Pinot Noir or Chenin. And it is in the blending of these grape varieties that lies the main difference between the blanquette and the crémant de Limoux.
Blanquette de Limoux is composed of at least 90% Mauzac while Crémants de Limoux are a blend of at least 3 grape varieties including: Chardonnay, Chenin, Pinot Noir and Mauzac. Thus, the blanquette will express fruity aromas of green apple specific to our local grape variety, Mauzac. The crémant will be carried by the freshness of the Chardonnay or Chenin mainly.
But what was the first sparkling wine?
Vine growing has existed for several thousand years throughout the world. However, the traces of this culture are obviously more recent. The first mention of Limoux wine is found in the writings of the Roman historian Titus Livius, written in the first century AD. For sparkling wines, we have to wait until 1544! It is on a parchment that the Benedictine monks of the Abbey of Saint-Hilaire (a few kilometers from Limoux) recorded the principle of fermentation in the bottle: they observed that in the spring, some bottles were effervescent. Since the time was not for filtering wines, yeasts simply started their work of transforming the residual sugar into wine in the bottles and not in the amphora. The effervescence then came from the release of CO2 during this resumption of fermentation.
It was in Limoux, almost 5 centuries ago, that the effervescence of wines was observed for the first time. This discovery was then perfected and developed, being transmitted over time to finally appear in the Champagne region a hundred years later.
So, Blanquette, Crémant, Champagne or Prosecco, which is the best?
Well, all of them! Comparing these appellations with each other is like comparing completely different products. The production sites, the cultivation and winemaking methods, as well as the ingredients are different! In addition, within the appellations themselves, there are winemakers with their own signatures and creations. We will then be able to find in each of these 4 appellations (and outside the appellation!) products of excellent quality with stories, women and men who invite you to travel.
And that is surely the most interesting thing, seeing as many opportunities to discover flavors, terroirs and winemakers as there are wines.