For over five centuries, Maison Antech has tamed the magical terroir of Limoux to make fine sparkling wines.

The secret of their character lies in the combination of Limoux’s three very different terroirs, which form the backbone of the cuvées: freshness from the Pyrenees, vinosity from the Atlantic Ocean, and roundness from the Mediterranean. Here, Mauzac and other local grape varieties are cultivated, each bringing their own complexity and purity to the wines. This cuvée is named after Francoise, a member of the sixth generation of the family, in celebration of her strong character and the part she plays in guarding shaping the future of the domaine.

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.

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.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.

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