Paul Mas Prima Perla Crémant de Limoux

Grape variety/Vinification
This Crémant de Limoux is made of 60% Chardonnay, 20% Chenin, 10% Pinot Noir and 10% Mauzac. The soil consists of clay and limestone and the Mediterranean climate is influenced by the oceanic climate. The grapes are hand picked from the 20 to 25 years old vines. Entire bunches are pressed with the pneumatic press. Racking at low temperature (8°C). Fermentation under controlled temperature (18°C). Traditional method: first fermentation in vats then bottle fermentation follows (second fermentation). Bottles are rested for 15 months at least on racks in air-conditioned cellars. Then, disgorging is done 3 months before launching with « liqueur d’expédition » addition and final cork closure.

Tasting notes
Pale and limpid yellow, delicate, nice, dancing and persistent bubbles. Intense and refined nose, honey and acacia aromas join to subtle crystallized citrus fruits hints. Wonderful harmony on the palate, very good balance between sugar and acidity.

Food pairing
Served at 6 to 8 °C, this Crémant de Limoux is delicious before lunch and dinner, but will be also great with fishes for a very refined meal and oysters.