Domaine J.Laurens Blanquette de Limoux Le Moulin NV Cortese pork or veal

pork or veal

Along the coast you'll find cabins where locals gather to feast on mussels or 'huitres braisees' (oysters cooked over a fire pit) which are perfect with a glass of Picpoul de Pinet

is a return to a classical style

The grapes were de-stemmed and crushed

this is quite serious and complex as you might expect from a good Morgon

Domaine J.Laurens Blanquette de Limoux Le Moulin NV Cortese pork or vealWinemaking The Limoux is extremely windy: the Vent Cers from the Atlantic and the warm Vent Narin from the Mediterranean blow through the vineyards, assisting the reasoned agriculture viniculture management. The soil in the area is rocky with clay, sandstone and limestone, creating a distinct terroir. Under AOC Limoux regulations vines are hand harvested. This is produced using the mthode traditionnelle; pneumatic pressing for clear juices, an initial