Wine makers from father to sons and daughters for six generations, the Antech family, highly recognised for their experience in producing sparkling AOC wines, are the inheritors of an ancestral art. They vinify all of their wines at the Domaine de Flassian in Limoux, a cellar where modern methods are respectfully associated with tradition. Their vinifications benefit from this tradition of experience representing a subtle blend of terroirs and the grape varieties Chardonnay, Chenin et Mauzac.
The fermentation of Blanquette Méthode Ancestrale is an entirely natural process calling for no sophisticated methods, neither in the blending nor for the ageing of wines.
The Mauzac grapes are harvested by hand when they are almost over-ripe and then transported to the cellar in 300kg boxes to be pressed immediately by pneumatic presses. After the selection of juices, vinifications take place in stainless steel tanks equipped with a system to maintain fermentations at low temperatures. The grape juice ferments until 5° of alcohol has been obtained. The sparkle is produced from the transformation, in the bottle, of sugar remaining from the first fermentation according to the 'Ancestral Method' with no addition of extra sugar. The wine becomes sparkling and finishes fermenting at between 6 and 7° of alcohol.