A great terroir results in a great wine
In the vineyard
Every grape is picked by hand. Just four varieties are used to make our wines: mauzac, chenin, chardonnay, and pinot noir. Their classicism, typicality, complexity and purity complement each other. We vinify them one at a time, separating the vintage heads from the cuts.
In the cellar
There are two ways to make our bubbles: the traditional method for the crémants and Blanquette de Limoux and the ancestral method.
The traditional method
This is the same method used in Champagne. The first fermentation, in the vat, and a second fermentation, in the bottle, creates the bubbles, which slowly mature on racks in the ageing cellar. At the end of the process, after disgorging, the expedition liqueur that will determine the dosage is added.
Blending is the crucial point when Antech’s style is expressed. Guessing what the wine will become after a second fermentation and many months of ageing on racks — usually 18 months to five years — is an exciting challenge that must be met every year. The whole family very traditionally pitches in at the beginning of winter every year.
A small dose of expedition liqueur helps to balance the wine without masking it. A “brut nature” range is created without adding any sugar.
The ancestral method
Like a grandmother’s recipe, it is passed down intact for a surprising result. Sweet, with a low alcohol content, its unique taste comes from fermentation that is arrested before starting up again in the bottle. The process is complex, long and demanding.
Giving time time
We’ve been learning about the benefits of time for six generations. Here the bottles are forgotten in the intimacy of the cellars, where they are horizontally laid on racks. The bubbles become more delicate and persistent. Every month spent in the cellar develops a new, subtler, more complex aromatic palate. The length on the palate is longer and the effervescence is lighter.