The wines of Cabardès, Malepère and Limoux
By Richard James and Paul Strang
This Guide was last updated on 26 April 2010
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The reds produced in the cooler areas have finesse and red fruit flavours. Wines produced in the warmer, sunnier areas are supple and rich. Certain well-structured wines benefit from oak ageing.
Fruity, fresh wines mainly produced by saignée method.
Mainly dry wines, mostly aromatic and zesty, or depending on winemaking style and oak use, may be rich, creamy and surprisingly complex.
White Blanquette de Limoux (usually) and Crémant de Limoux (always) are made in a Brut style and are fresh, sometimes creamy sparkling wines. The Blanquette Méthode Ancestrale wines are semi-sweet, quite grapey and low in alcohol.
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