http://winechicksguide.files.wordpress.com/2014/03/domaine-de-martinolles.jpg

Domaine de Martinolles has been a family-run Estate for three generations and is located in Saint-Hilaire, where the Blanquette de Limoux wines were born. Jean-Claude Mas acquired the Estate in 2011, fascinated by the environment, the quality of the wines produced here and eventually, to bring his lifelong dream of producing his own sparkling wines to life. This charming property is only 15 minutes away from the famous City of Carcassonne, historic home of the Cathars, and a scenic stretch of landscape featuring a road that winds its way across countryside vineyards, olive trees and rolling hillsides.

Below, are the wines produced here at Domaine de Martinolles:

 

 

chateau-martinolles-limoux-blanc

Château Martinolles Limoux Chardonnay

Grape variety

100% Chardonnay

Limoux – Protected Designation of Origin

Vineyard profile

Soil: Clay and limestone gravel

handpicking

Average yield: 45 hl / ha

Wine characteristics

– Alcohol: 13.5%

– Sugar : 2 g / l

– Total Acidity: 3.65 g / l

– PH: 3.50

Vinification process

No maceration ; Bucher pneumatic press . Selection of juice during the first press . Slow fermentation in oak barrels at low temperature ( 16 ° C) . 60 % of the wine is malolactic fermentation in barrels and then 100 % of the wine is aged in barrels ( one third new barrels and two thirds of wine barrels 2 ) for 9 months. Half French oak , American oak half .

Winemaker’s comments

Color: Yellow gold

Nose: Intense and complex notes of brioche , nuts and pineapple, with aromas of quince and lime.

Palate: A rich and elegant, a remarkable length.

Caution: In the early years you will enjoy the fruit of the wine will evolve towards more mature flavor over time.

Food / wine pairing

This wine character is assessed on a whole meal . Ideal 10/12 ° C with fish sauce, chicken , mushroom soup. Also excellent with many cheeses.

 

 

chateau-martinolles-prima-perla-blanquette-limoux-ancestrale

Prima Perla Blanquette Méthode Ancestrale

Grape variety

100% Mauzac

Blanquette Méthode ancestrale – Appellation d’Origine Protégée

Vineyard profile

Soil: limestone and clay.

Mediterranean climate, with oceanic influence

Altitude : 250 to 280 meters.

Vineyard density : 4,400 plants/ Ha

Vineyard over 35 years old, the oldest of the Estates.

Agriculture raisonnée – sustainable viticulture

Hand harvesting.

To make this méthode ancestrale, we use the Mauzac grapes that were harvested at the latest.

The grapes must be very healthy and with a high content in sugar.

Wine characteristics

Alcohol:  7,80 % Vol.

Total Acidity: 3,881 g/l

Volatile acidity: 0,501 g/l

Sugar : 80 g/l

pH : 3,30

Vinification process

Direct pressing

Protection of the must with CO2.

Cold racking during 36 hours.

Fermentation with indigenous yeasts. We stop the fermentation by filtration.

Bottling during the 3rd moon of March, in order to get a natural prise de mousse.

Winemaker’s comments

Color: vivid color ; fine and numerous bubbles, that give a nice light.

Nose: This blanquette unveils an intense nose very fruity and floral.

Mouth: nice aromas of yellow fruits, heady flowers and honey. It shows an elegant and harmonious mouth at the end.

Food & wine pairing : the Blanquette Méthode ancestrale is a sweet and fruity sparkling wine, which will pair wonderfully with desserts, tarts, ice creams and chocolate. Serve at 8°C.

 

 

chateau-martinolles-prima-perla-crémant-limoux-blanc-de-blanc

Prima Perla Blanquette de Limoux Blanc de Blancs

Grape variety

90% Mauzac, 5% Chardonnay, 5% Chenin

Blanquette de Limoux- Appellation d’Origine Protégée

Vineyard profile

Soil type: Clay and limestone.

Mediterranean climate , with oceanic  influence

Altitude : 250 to 280 m

Density of planting : 4 400 feet/ ha

Harvest: hand-picked early in the morning.

Wine characteristics

Alcohol : 12.5 %

Total acidity : 4.48 g/l

Sugar : 8 g/l

pH : 3,04

Vinification process

Entire bunches pressing out with pneumatic press. Racking at low temperature (8°C). Fermentation temperature controlled (18°C). Traditional method: first fermentation in vat then bottle fermentation follows (second fermentation).

Bottles will be resting for 9 months at least on laths in air-conditioned cellar. 3 months before launching, bottles disgorging is done, then we add a « liqueur d’expedition » and we finish with the cork plugging.

Winemaker’s comments

Color: Nice bright yellow, with gold tints, fine and numerous bubbles.

Nose: Intense, with both fruits (white peach notes) and flowers aromas (white flowers).

Palate: Fresh and well balanced. Elegant and fine bubbles.

Cellaring: 4 to 5 years with all its qualities. After that, the wine provides a strong nose with toasted notes.

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

 

chateau-martinolles-prima-perla-crémant-limoux-brut1

Prima Perla Crémant de Limoux

Grape variety

60% Chardonnay, 20% Chenin, 10% Pinot Noir, 10% Mauzac

Crémant de Limoux- Appellation d’Origine Protégée

Vineyard profile

Soil type: Clay and limestone.

Mediterranean climate , with oceanic  influence

Altitude : 250 to 280 m

Density of planting : 4 400 feet/ ha

Harvest : hand-picked

Wine characteristics

Alcohol : 12.5 %

Total Acidity : 5.15 g/l

Sugar : 8.5 g/l

pH : 3,02

Vinification process

Entire bunches pressing out with pneumatic press. Racking at low temperature (8°C). Fermentation at controlled temperature (18°C). Traditional method: first fermentation in vat then bottle fermentation follows (second fermentation).

Bottles will be resting for 15 months at least on laths in air-conditioned cellar. 3 months before launching, bottle disgorging is done, then we add a « liqueur d’expédition » and we finish with the cork plugging.

Winemaker’s comments

Color : Pale and limpid yellow, delicate, nice, dancing and persistent bubbles.

Nose : Intense and refined, honey and acacia aromas join to subtle crystallized citrus fruits hints.

Palate : Wonderful harmony, very good balance sugar/acidity. We can taste fruits from smelling  in a persistent length.

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…

 

The Limoux Wine Region

The Limoux Wine Region, at the westernmost point of the Languedoc, located just south of the medieval city of Carcassonne has a unique geoclimate due to the dual influences of the Atlantic which brings cool and wet weather and the Mediterranean which delivers hot and dry conditions. The estate which has been enlarged over the generations lies on the same hillsides that the monks of St. Hilaire cultivated in 1531 when they produced the world’s first sparkling wine.

The vines, which are planted in chalky soils at elevations ranging from 200 to 600 meters, are worked traditionally without herbicides or fertilizers. Domaine de Martinolles is a member of Terra Vitis, an organization that certifies the practice of sustainable agriculture.

 

http://www.winetraditions.com/storage/GTC_2612.JPG?__SQUARESPACE_CACHEVERSION=1318448556491

Blanquette de Limoux

Harvesting is done by hand and the Blanquette de Limoux is kept for a minimum of nine months on the lees before being disgorged. The “Le Berceau” which translates to “cradle” a reference to the birthplace of sparkling wine, is produced from the Mauzac grape, a traditional grape of this region. It is produced using the Methode Traditionnelle (Champenoise).

Cremant de Limoux Vintage

The yields in the vineyard are limited to 40 hectoliters per hectare and harvesting is done by hand. The Cremant is produced from blending three grape varieties: the Chardonnay grape, accounts for 70% of the blend, 20% of Chenin Blanc and 10% Pinot Noir finishing it. The Cremant is produced using the  Methode Traditionnelle (Champenoise) and it is aged at least 15 months on the lees before being disgorged. 

The Vineyard

Around the year 1531 when the monks of Saint Hilaire Abbey made the first sparkling wines, they employed the method now known as “Methode Ancestrale”. The Ancestrale is produced from Mauzac, Limoux’s local grape variety. The Methode Ancestrale employs one interrupted fermentation rather than the second fermentation induced in the champagne method. The Ancestrale Methode is produced by stopping the fermentation process through cooling the vats of wine, something that centuries ago would occur naturally. The partially fermented wine is bottled the following March at the time of the full moon and as the ambient temperature rises, the wine restarts its fermentation.