Winemaking : La méthode ancestrale consiste à mettre en sommeil la fermentation, à mettre en bouteille le mout de raisin semi fermenté et à laisser
repartir la fermentation en bouteille, ce qui donne une deuxième fermentation spontanée et naturelle.
Alain Cavailles installed since 1999 in Magrie, develops sparkling AOC Limoux wines, Crémant de Limoux, Blanquette de Limoux, Ancestral Method. My goal offer high quality wines, authentic, made in the attention to respect for life. It was ten years ago I did not prune a vine, I had never driven a tractor and even less vinified. Only one desire tenacious then animated me, have vines, making wine. The reaction was then to return to the country of my ancestors, Limoux, and make the attempt. After much joy but also disappointment after great successes but also major failures (and expensive ..) make an assessment is not easy. I acquired at most a few certainties: everything begins and ends in the vineyard, we can not make real wine without quality grapes. The wine must be the most natural process which is limited to helping a terroir to express itself. The harvest, as such, are a moment of truth. Fully manual, in small trays of 30 kg, I want "human scale," a team of cutters 5 and 1 carrier harvest enough to fill 2 presses per day. The 12 days will need to choose as and vineyards according to their level of maturity. The rest of the wine is made in the open air at the option of changing seasons. I dare not even talk about Domaine Le Moulin d'Alon, I conducted 17 plots each different from the others on which I grow 7 different varieties: Mauzac, Chardonnay, Chenin, Pinot, Merlot, Syrah, Cabernet. What a pleasure to be in a blessed region where local varieties rub shoulders with those from all regions of France. The town of Magrie, ground clay and limestone, is at the heart of local Autan. The geographic center of the AOC Limoux, it has a very balanced way the three climatic influences: Mediterranean, oceanic, Pyrenees. The harmony between freshness and aromatic power is natural. This year is an accomplishment and a new challenge. After bringing my red grape for several years as a cooperative, I decided to start making wine and the AOC Limoux red. A circle is complete, the entire crop will be harvested in cellar to be vinified.