Around the year 1531 the monks of Saint Hilaire Abbey made the first sparkling wines here, and today there are three different types of fizzy Limoux. Of the two dry ones, both made in the traditional method like Champagne, Blanquette de Limoux is terroir expressive and rustic-tasting, and Crémant de Limoux - established as an AOP in 1990 - is the more finessed and international style. Blanquette is made from 90 percent Mauzac, a local white variety, while Cremant is required to include up to 90 percent Chardonnay with the balance of Chenin Blanc, Pinot Noir, and/or Mauzac.
The Maison Aguila vineyards are planted in chalky soils at elevations ranging from 200 to 600 meters and are worked sustainably and traditionally without herbicides or fertilizers. The yields are limited to 40 hectoliters per hectare and harvesting is done by hand. Whole clusters are put into the press and the juice is very gently extracted with fermentation carried out in stainless steel tanks at low temperatures. This Non-Vintage Crémant de Limoux Rosé is a typical blend of Chardonnay, Chenin, and Pinot Noir aged 15 months on the lees before disgorgement and release. It offers a floral nose with a palate that moves from fresh red fruit to a light citrusy finish, without a heavy yeast component. Not just good, it's distinctive, with a fresh, edgy air of meadows and wild countryside that makes it completely right for your Bastille day party and served alongside homemade chicken liver mousse with soft-ripened - bloomy or washed-rind cow's milk cheese.