Our history

Passionate winegrower, Nicolas Therez, took over in 2008 with her partner Amandine Caruso, the family estate, which was at the time in a cooperative cellar.

Today, they have three AOCs: AOC Crémant de Limoux, AOC Blanquette de Limoux and AOC Blanquette de Limoux Method Ancestrale . The vines are cultivated in accordance with the Quality Charter of organic farming .

The vineyard covers 35 hectares of clay-limestone soil in the town of Serres, a small village of less than 100 souls in the Aude.

Their organic wines have in common a soul, finesse and a strong personality. You will also find there passion, high standards and a strong respect for the land. The lightness of their bubbles, the delicacy of the aromas and the persistence in the mouth characterize all of their cuvées.

Bubbles to sparkle your taste buds! A soul, finesse and a strong personality!

Nicolas Therez

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Our vineyard

An important influence of climate and soil

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The grape varieties: Chardonnay, Pinot noir, Chenin, Mauzac, Merlot, Carignan

The soil: limestone clay colored by red marl

The climate: Mediterranean oceanic transition climate with mountain influence

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A harvest at optimum maturity!

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To obtain a quality wine, you have to cultivate the vine with love and passion.

The following tasks are to be carried out:

  • Prune the vine;

  • Work the soil;

  • Trellising (green work)

We carry out the harvest manually in 35 kg boxes so as not to alter the grapes and avoid oxidation. The goal is to obtain a higher quality of material.

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The stages of the birth of an organic sparkling wine!

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  • Once the grapes have passed the press, the juices are selected at the exit of the press and put in different vats according to their qualities: vintage A, vintage B, size A and size B and a 5th juice called "the rebêches" which will be used for the distillery;

  • Then, the juices will have to cool for 24 hours before moving on to the settling stage, then to fermentation;

  • After 3 to 4 weeks of fermentation, the wine is drawn off before blending the cuvées depending on the product that is to be obtained;

  • The wine is then drawn and bottled according to the so-called Champenoise method;

  • The aging phase arrives which will be 9 months for the Blanquette de Limoux and 12 months for the Crémant;

  • Then the wine is stirred to allow the deposit to settle in the neck.

  • Then it is the disgorgement phase (insertion of an expedition liqueur allowing to give to the cuvée all its specificity).

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