Delmas Blanquette de Limoux Méthode Ancestrale ‘Clair de Lune’

From: £13.99


We recommend drinking this Blanquette de Limoux over ice….it’s made to be incredibly and deeply fruity, it’s like sipping nectar.

This has a rich and heady nose of toffee apples and how we would imagine a summer orchard full of ripe apples would smell… Take a sip and enjoy sweet, rich, crushed apples. It is a heavenly balance between freshness and sweetness. Cheers and enjoy!


The Delmas story began almost a hundred years ago when Joseph & Gabrielle Delmas bought 3 hectares of vines. Bernard and Marlène are today’s owners and have made sacrifices to ensure it has remained in the family. Marlène went from flowers to fizz selling the florist shop she owned, to dedicate herself entirely to Domaine Delmas while Bernard an aspiring chef, turned down a job at the French Embassy in the States.

Delmas Blanquette de Limoux Méthode Ancestrale 'Clair de Lune'

Over the years Bernard has acquired the best plots in Antugnac and today owns 32 hectares of vines planted with the four Limoux grape varieties. The vineyard is located in the highest and coolest part of the Limoux appellation: the Haute Vallée terroir. This area is called by some wine critics ‘Little Burgundy’.

Delmas Blanquette de Limoux Méthode Ancestrale 'Clair de Lune'

In June 2015, after studying  wine-growing and wine-making studies, Baptiste Delmas has joined his parents in the business. He is now working with his father to learn the secrets that win Domaine Delmas many awards and make them so unique.

Delmas Blanquette de Limoux Méthode Ancestrale 'Clair de Lune'
  • Blend: 100% Mauzac.
  • ABV: 7.5%.
  • The name “Blanquette” comes from whitish color on the underside of the leaf of the Mauzac varietal, grown exclusively in Limoux.
  • Made with very particular winemaking techniques, Blanquette Méthode Ancestrale is made by partial fermentation providing a light level of alcohol and the sweetness and fruitiness of the natural residual sugar.

1 star in 2016, Hachette Wine Guide


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