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Located on the heights of the commune of Cépie, 10 km from Limoux, Coume-Lumet is located on a 54 ha estate in one piece, isolated, in a Natura 2000 classified area, nestled in a small natural cirque, with 15 ha of vines hanging on hillsides.Lire plus Learn more
"It's a green hole where a river sings. Crazyly clinging to the grass of silver rags, where the sun of the proud mountain shines; it is a small valley that foams with rays" Arthur Rimbaud Coume (circus in Occitan), The place said and the geographical location of our estate. Lumet (light) to symbolize the view we have of the entire Aude valley and the Pyrenees. The soils, which originate from an ancient glacial moraine, are made up of pebbles rolled on clay and limestone. The highly reasoned management of the vineyard favours tillage and listening to nature. We have opted for the Terra Vitis label, which is committed to respecting the soil. Our geographical location allows us to benefit from several different climates. We can therefore work according to the grape varieties and the aromatic palette we wish to develop. The Mediterranean climate offers us temperate temperatures and the sun necessary for the optimal maturity of the traditional local grape varieties, Syrah, Grenache and Merlot. The oceanic climate is marked by more freshness. It offers wines a beautiful acidity, beneficial to Chardonnay, Chenin and Mauzac, our three grape varieties that make up our Crémant. This colder and wetter climate is rather rare in Languedoc. It is thanks to him that such fresh white wines can be made. We use vinification methods that are not very interventionist. We first focus on the quality of the grapes we picked (maturity, health). Then we use natural processes while maintaining optimal temperature and hygiene conditions. Maset de Lumet, are aged only in stainless steel tanks, at low temperature, to combine all their aromas, freshness and the acidity necessary for their conservation. Coume-Lumet, on the other hand, must be aged in barrels for 9 months. This method of vinification is one of the conditions for enhancing the value of our wines in the Limoux appellation. The Crémant follows the traditional Champagne method. We wanted it raw and aromatic. It is kept on slats for 18 months before disgorging.
A Meeting! Luc, computer engineer and applied mathematics, executive at Airbus. Isabelle, Master of Psychology, a full-time mother of our three children Noé, Milo and Iris. It is the passion, encounters and taste for adventure that led to the emergence of La Coume-Lumet. The origin of the project is a series of meetings: A Meeting with the wines of Languedoc-Roussillon. It is around the year 2000, the year in which Matthieu Dubernet, oenologist and brother-in-law, began our initiation to Languedoc wines and the work that has been done over the years in this region to make the shift from productive to qualitative. A meeting with the charm, tranquility and energy of a wine estate. An encounter with the passing of time, the midlife crisis, the growing children, the right time to invest and build a professional and family project, where we would be masters of our destiny. All these elements have decided us to embark on the adventure! The research of the domain will have lasted 4 years (2008 to 2012). 4 years during which we were able to refine the project and learn the reality of the winegrower's profession. In June 2012, Isabelle spotted an ad for a small estate in the Limoux region. It has a pretty house in very good condition and renovated, in a magnificent setting (in the heart of the Natura 2000 area and with a view of the Aude valley and the Pyrenees) with woods and some vineyards around. Let's go for the "crazy adventure"!
As good epicureans, we love wine and French cuisine. For us, one cannot go without the other. Here we wanted to share with you some culinary agreements, tested and approved! Maset Blanc: seafood, shellfish or an old ripened cheese. Maset Rouge: slightly refreshed on a delicatessen platter, a summer starter, an escalivade of eggplant or red meat. Coume Blanc: scallops or semi-cooked tuna, fresh or smoked salmon, goat cheese and Roquefort cheese. Coume Rouge: refined as a duck breast dried with orange or truffled Porchetta, grilled rib of beef. Cremant: Bubbles are traditionally served as a dessert. Be curious and surprised by our Crémant as an aperitif on toast or with an old Parmesan cheese or even on a Savoyard fondue. Fresh red fruits can be enjoyed very well with the generous bubbles of our Crémant de Limoux.