Sparkling wine Antech, Cuvee Tradition Brut, Blanquette de Limoux AOP
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Reviews of purchase Antech, Cuvee Tradition Brut, Blanquette de Limoux AOP
Wine bright salmon color.
The wine has a balanced flavor with good acidity and subtle sparkling perlyazhem. The finish is long, c hints of pear, nectarine and notes of toasted bread.
The aroma of wine is dominated by shades of strawberry and raspberry.
Wine will be a great accompaniment to snacks and cheese, suitable as a complement to desserts and fruits.
"Aimery Sieur d'Arques" is one of the largest wine producers in the Languedoc region. Of particular importance here is the terroir of the vineyards and exposure. Mediterranean climate plays a favorable role. Despite the fact that the vineyards are located in the south of France, the climate softened cooler winds from the Atlantic Ocean and the Pyrenees. The winery was founded in 1946 and today combines the most advanced technology in the field of wine, at the same time not forgetting the ancient traditions. The result is a wonderful high quality wines.
The history of the winery goes to 1531, when the monks of the Benedictine Order created the world's first sparkling wine for a century before Dom Pérignon invented the method of champagne. The wine was called "La Blanchett de Lima." The first mention of this wine date back to the end of the XVI century, when the lord of Arc, the owner of the land in Lima, drinking sparkling wine "La Blanchett." To commemorate this historic moment Languedoc winemakers decided to call their winery "Emery Sieur d'Arc".
The history of the winery began in the 19th century in the region of Saint-Hilaire, where the Tisères-Limousis family cultivated their own family vineyard. Eugene Limousi became the first female winemaker in the Languedoc at the beginning of the XX century. In 1931, Eugenie's niece, Margaret, married Edmont Antesha, a wine merchant who put a lot of effort into developing the family business. This is how the Antech farm appeared .
Today, the company produces sparkling wines in two ways - classical (shampenoise) and "grandfather's" (ansestral). Harvesting is carried out entirely by hand, and each stage of production takes place under the strict supervision of specialists.