We tasted this alongside the Blanquette de Limoux from the same producer and marginally preferred this one. It has to be called Cremant rather than Blanquette because Blanquette requires a higher percentage of Mauzac. This version is 60% Chardonnay, 30% Chenin Blanc and 10% Mauzac. It is fresh, lively but has gentle acidity and a wonderfully fresh mousse. It is fermented first in stainless steel and then the secondary fermentation takes place in the bottle with 12 months age on its lees followed by a further 15 months before the wine is released for sale.

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 domaine's ‘reasoned agriculture’ approach to viticulture by whisking away moisture and preventing rot.

Recognising the importance of protecting the environment and respecting biodiversity, Domaine J.Laurens has always been keen to reduce the negative effects of chemical treatments. It applies the principles of sustainable agriculture across its holdings and a qualified technician carefully observes its vineyards allowing treatments to be used only when absolutely necessary rather than systematically. When they are used, the treatments are chosen for being the least aggressive products available, e.g. using only organic fertilisers. This way the domaine hopes to contribute to the collective effort to preserve the natural environment and limit the risks of pollution.