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  • Roche Lacour Crémant de Limoux

Roche Lacour Crémant de Limoux 2022

Crémant de Limoux AOC
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Roche Lacour Crémant de Limoux 2022
No wonder Roche Lacour has become our best-loved vintage fizz of all time. Made using the same painstaking process as Grande Marque Champagne, yet far better value, it delivers toasty richness and is the smartest way to pop a cork and add a sparkle.
£13.99 per bottle when you mix 12+
£16.99 per bottle
Qty bottles:
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Wine Details

  • White - Dry
  • FranceFrance
  • Light Gold, Stream Of Bubbles
  • Chardonnay-based blend
  • 8.625 Units
  • 11.5% ABV
  • 750 ml
  • 01 January 2029

Flavour Profile

Tasting notes
Generous flavours of ripe peach, pear and citrus. Gentle creamy mousse
Allergy information
Contains Sulphites
The Story Behind the Bottle

We have offered this exemplary wine for over two decades and the multitude of awards over the years, plus the 5-star reviews, speak volumes. It is our bestselling bubbly by a mile.

Laurent Mingaud, the original winemaker behind this great fizz, is back in charge, working his magic beneath the cool hills of Limoux. Here, the monks of Saint Hilaire are said to have mastered sparkling wine methods in 1531, centuries ahead of Dom Pérignon.

Rich in Chardonnay and Pinot Noir, like Champagne, nearly half the wine is oak fermented, just like Krug. It's an expensive technique, so rarely practised, yet important for depth and toasty complexity. Enjoy well-chilled as an aperitif or pair with smoked salmon, creamy cheeses or roast chicken.

We have offered this exemplary wine for over two decades and the multitude of awards over the years, plus the 5-star reviews, speak volumes. It is our bestselling bubbly by a mile.

Laurent Mingaud, the original winemaker behind this great fizz, is back in charge, working his magic beneath the cool hills of Limoux. Here, the monks of Saint Hilaire are said to have mastered sparkling wine methods in 1531, centuries ahead of Dom Pérignon.

Rich in Chardonnay and Pinot Noir, like Champagne, nearly half the wine is oak fermented, just like Krug. It's an expensive technique, so rarely practised, yet important for depth and toasty complexity. Enjoy well-chilled as an aperitif or pair with smoked salmon, creamy cheeses or roast chicken.

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