Since 1875, Maison Guinot has been vinifying Blanquette and Crémant de Limoux using
the ‘Méthode Traditionnelle’.
When the grapes are ready, generally in September, they are picked by hand.
Mauzac grapes, Chardonnay and Chenin Blanc are immediately pressed separately.
The juice obtained is then naturally fermented in vats and turns into alcoholic white wine
(Approximately 11% volume). In January following the harvest, the wines are blended with other years and bottled
(to obtain perfectly balanced blends).
The composition varies depending on blends and appellations, always following the same basic Blanquette (90% Mauzac minimum) and Crémant (60 % Chardonnay + Chenin Blanc + Mauzac). At harvest time natural yeasts then begin their work: they transform the remaining sugar
into alcohol and CO ². The birth of the bubble is very aromatic during this second
fermentation. The bottles will age while lying for 2 to 5 years, depending on the blend,
for better flavor and taste.
After this rest period, the bottles are turned by hand (remuage) on special racks in our cellars to facilitate the extraction of natural deposits (minerals, yeast ...) that accumulate in the temporary cap. We are the only producer in Limoux practicing manual ‘remuage’ which characterizes all the quality and tradition of our winemaking.
More than 30,000 bottles are turned every morning! 30 days of turning the bottle a
1/4 turn per day is necessary to concentrate the deposits in the neck of the bottle.
Finally, the " dégorgement " expels the deposits by a semi-manual system used uniquely by us in Limoux, maintaining the quality of our wines. A very attractive label is then
applied which represents the expertise and attention that we have made in