Château Martinolles

Like a jewel in its box, Château Martinolles nestled in the hill, overlooking the village St Hilaire in the Limoux region, the cradle of the sparkling wines. Here, the warm Mediterranean sunshine, cool sea breezes and just the right amount of rain combine to create ideal conditions for our vines. We blend Chardonnay, Chenin and Mauzac together to produce this great Crémant de Limoux

Domaine de Martinolles has been a family-run Estate for three generations and is located in Saint-Hilaire, where the Blanquette de Limoux wines were born. Jean-Claude Mas acquired the Estate in 2011, fascinated by the place, the quality of the wines and eventually, to make his dream come true and have his own sparkling wines! Come and discover this charming property only 15 minutes away from the famous City of Carcassonne, at the end of a road that winds its way across the countryside through vineyards, olive trees and heath. You will be welcomed in our wine-tasting cellar which is listed as a “landmark of good taste” and classified as a special “must-see” in Cathare country.

There is a little road along the Martinollet small river that winds through garrigue, vineyards and olive trees and takes you to CHÂTEAU MARTINOLLES. This modest estate sits in a region rich with heritage. Indeed, close by is the Saint Hilaire Abbey, where, back in 1531, the sparkling wine method was actually discovered.

CHATEAU MARTINOLLES CREMANT DE LIMOUX GRANDE RESERVE 2012

20% of the base wine goes through malolactic fermentation and 10% of the blend is aged during 6 months in oak barrels (225L French oak coming from Burgundy and Champagne). The wine is also aged on lees for more than 28 months. With this aim, Domaines Paul Mas is aiming to tap into the market in between Prosecco and Champagne.

Tasting notes:
Colour: Pale gold with green tints.
Nose: Delicate and elegant with notes of citrus fruits, toast and a hint of honey.
Palate: The palate reveals fine bubbles and delicate aromas of acacia combined with hints of nuttiness and biscuits.
Soft mouth-feel with a wonderful harmony between sugar/ acidity.

Food pairing: Best drunk at 6°C -8°C as an apéritif and with white fish or seafood in a buttery white sauce.

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