Les Hautes Terres is a high-altitude domaine in the Limoux appellation, focused on cool-climate expressions of traditional Limoux grapes and sparkling wines. Vineyards sit on limestone and clay at elevation, giving slow ripening and naturally high acidity ideal for méthode traditionnelle Crémant. Chardonnay, Chenin Blanc and Mauzac are the main grapes, with some still wines also produced under Limoux and regional designations.

Limoux sits in the cool foothills of the Pyrenees south of Carcassonne, where Mediterranean sunshine meets Atlantic freshness. Altitude (roughly 100–500 metres) and persistent winds slow ripening, preserving acidity—one reason the area is famed for France’s earliest sparkling wines. Soils are predominantly clay-limestone with pockets of sandstone and limestone scree, adding zip and texture. The vineyard is mapped into four terroirs—Océanique, Méditerranéen, Autan and Haute Vallée—each with distinct exposures and harvest dates.

Three sparkling appellations anchor the region. Blanquette de Limoux champions Mauzac (minimum 90%), typically bringing green-apple and meadow-grass notes. Crémant de Limoux leans on Chardonnay and Chenin (together up to 90%), with Pinot Noir and Mauzac permitted in smaller proportions for structure and nuance. The historic Méthode Ancestrale style is gently sweet, low in alcohol and Mauzac-led. Across the board, the traditional method and extended lees ageing deliver fine bubbles and a biscuity, mineral finish.

Mauzac is an historic white grape of south-west France, anchored in Gaillac and Limoux and permitted in Bordeaux in small proportions. Late-budding and late-ripening, it suits warm, dry summers and benefits from well-exposed, calcareous sites with sufficient water reserves. Plantings have declined over recent decades, and the variety remains rare outside its southern French heartlands.

Viticulturally, Mauzac prefers limestone and clay-limestone soils, shows moderate vigour and productivity, and is typically harvested with good potential alcohol. Care is needed to avoid over-ripeness, which can dull freshness.

Stylistically, Mauzac’s calling cards are orchard-fruit notes—fresh and baked apple, pear-skin—and a distinctive aroma often compared to dried apple peel, with herbal/hay nuances. In Limoux it underpins Blanquette de Limoux (at least 90% Mauzac), delivering traditional-method sparklers with brisk bite; Crémant de Limoux introduces more Chardonnay/Chenin and only a minor Mauzac component. In Gaillac, it shines in the gently sweet, low-alcohol Méthode Ancestrale pétillant, as well as in dry still whites

Expect flavours of crisp apple, quince and preserved citrus, occasionally honeyed with bottle age; textures range from racy and saline to rounder, softly oxidative in traditional cellaring. At its best, Mauzac brings fragrance, character and a pleasantly old-world charm to both still and sparkling wines

Chenin Blanc is a versatile white grape variety originating in France’s Loire Valley, where it has been cultivated for centuries. Known for its high natural acidity and adaptability, Chenin Blanc thrives in a range of climates and soils, making it one of the most flexible white grapes in the world.

Viticulturally, Chenin Blanc is a vigorous and early-budding vine, which can make it susceptible to spring frosts. However, its thick skins and ability to retain acidity allow for a wide range of picking times, supporting various wine styles—from bone-dry to lusciously sweet, including sparkling wines.

While still prominent in France—especially in Vouvray, Anjou, and Saumur—Chenin Blanc has found remarkable success in South Africa, where it is the most widely planted grape. Called Steen, the South African examples range from fresh, citrus-driven styles to complex, oak-aged wines with notes of stone fruit, honey, and spice.

Chenin Blanc is also grown in the USA (notably California), Argentina, Australia, and New Zealand, often used in blends or as a varietal wine.

Flavour profiles include green apple, pear, quince, honeysuckle, and melon in dry versions, while sweeter styles offer notes of apricot, honey, and ginger. Its natural acidity and age-worthiness make Chenin Blanc a favourite among sommeliers and wine enthusiasts alike.

Mauzac is an historic white grape of south-west France, anchored in Gaillac and Limoux and permitted in Bordeaux in small proportions. Late-budding and late-ripening, it suits warm, dry summers and benefits from well-exposed, calcareous sites with sufficient water reserves. Plantings have declined over recent decades, and the variety remains rare outside its southern French heartlands.

Viticulturally, Mauzac prefers limestone and clay-limestone soils, shows moderate vigour and productivity, and is typically harvested with good potential alcohol. Care is needed to avoid over-ripeness, which can dull freshness.

Stylistically, Mauzac’s calling cards are orchard-fruit notes—fresh and baked apple, pear-skin—and a distinctive aroma often compared to dried apple peel, with herbal/hay nuances. In Limoux it underpins Blanquette de Limoux (at least 90% Mauzac), delivering traditional-method sparklers with brisk bite; Crémant de Limoux introduces more Chardonnay/Chenin and only a minor Mauzac component. In Gaillac, it shines in the gently sweet, low-alcohol Méthode Ancestrale pétillant, as well as in dry still whites

Expect flavours of crisp apple, quince and preserved citrus, occasionally honeyed with bottle age; textures range from racy and saline to rounder, softly oxidative in traditional cellaring. At its best, Mauzac brings fragrance, character and a pleasantly old-world charm to both still and sparkling wines

Chenin Blanc is a versatile white grape variety originating in France’s Loire Valley, where it has been cultivated for centuries. Known for its high natural acidity and adaptability, Chenin Blanc thrives in a range of climates and soils, making it one of the most flexible white grapes in the world.

Viticulturally, Chenin Blanc is a vigorous and early-budding vine, which can make it susceptible to spring frosts. However, its thick skins and ability to retain acidity allow for a wide range of picking times, supporting various wine styles—from bone-dry to lusciously sweet, including sparkling wines.

While still prominent in France—especially in Vouvray, Anjou, and Saumur—Chenin Blanc has found remarkable success in South Africa, where it is the most widely planted grape. Called Steen, the South African examples range from fresh, citrus-driven styles to complex, oak-aged wines with notes of stone fruit, honey, and spice.

Chenin Blanc is also grown in the USA (notably California), Argentina, Australia, and New Zealand, often used in blends or as a varietal wine.

Flavour profiles include green apple, pear, quince, honeysuckle, and melon in dry versions, while sweeter styles offer notes of apricot, honey, and ginger. Its natural acidity and age-worthiness make Chenin Blanc a favourite among sommeliers and wine enthusiasts alike.