About the Domaine
Les Hautes Terres is located on the very western edge of the Languedoc in the tiny village of Roquetaillade. Here on the boundary of the Limoux appellation, Geneviève and Gilles Azam live and work at the very top of a 600m summit that is surrounded by an amphitheater of vineyards. The fossil filled clay-limestone and sandstone slopes offer countless expositions and unique microclimates, perfect for crafting honest wines that showcase this unique terroir.
For nearly 20 years Geneviève and Gilles have been slowly building the Domaine, which is now over 30 hectares. All the Domaine’s vineyards are farmed organically, the grapes hand harvested, and all wines ferment spontaneously using only native yeasts. Vinification and élevage for both sparkling and still wines are in used demi-muids and foudres. Apart from minimal sulfur additions, there are no enological additions to the wines.
Ever in the pursuit of quality, in 2018 Geneviève and Gilles purchased used riddling, disgorgement, and bottling equipment from Champagne. This has allowed the Domaine to bring all aspects of their sparkling wine production, from vineyards to disgorgement, in house. To help cover the cost of this major investment, Geneviève and Gilles bottle the sparkling wine production for many small producers in Limoux.
To say that Geneviève and Gilles Azam are among the elite producers in the Languedoc is not an over statement. Their sparkling wines rank among the best in all of France, and the still wines offer precision and minerality rarely found so far south. It’s hard to match the quality to price ratio offered by Les Hautes Terres, and we are so very lucky to represent the Domaine here in the States.
View Label
Region: Languedoc
Appellation: Vin de France
Grapes: 40% Mauzac, 30% Chardonnay, 20% Chenin Blanc, 10% Sauvignon Blanc
Average Vine Age: 39 years
Altitude: Multiple parcels located between 1,150 to 1,640 feet (350-500m)
Soils/Terroir: Marl soils rich in small Turritella fossils, resting on a bed of marine limestone.
Farming: Organic (in conversion)
Harvest: Hand harvested
Yield: 25hl/ha
Winemaking: The different grape varieties are harvested and vinified separately. Direct pressing of the whole bunches is followed by one-night of cold settling. The juice is racked off the heavy lees straight into concrete vats, where alcoholic fermentation begins naturally using only indigenous yeasts. Blending occurs after the completion of malolactic fermentation for the Mauzac, Chardonnay, and Sauvignon Blanc. The Chenin Blanc does not go through malolactic fermentation.
Maturation: Aged 6 months in concrete vats. Light clarifying filtration prior to bottling.
pH: 3.2
Total SO2: 57ppm
View Label
Region: Languedoc
Appellation: Vin de France
Grapes: 50% Merlot, 30% Cabernet Franc, 20% Cabernet Sauvignon
Average Vine Age: 26 years
Altitude: Multiple parcels located between 1,150 to 1,640 feet (350-500m)
Soils/Terroir: Marl soils rich in small Turritella fossils, resting on a bed of marine limestone.
Farming: Organic (in conversion)
Harvest: Hand harvested
Yield: 25hl/ha
Winemaking: The different grape varieties are harvested and whole cluster fermented separately in a combination of large concrete and stainless-steel tanks. Alcoholic fermentation begins naturally using only indigenous yeasts. The whole cluster maceration lasts 5-10 days depending on the grape variety, after which the grapes are pressed and transferred back to large concrete and stainless-steel tanks to complete fermentation. Blending occurs after the completion of malolactic fermentation.
Maturation: Aged 6 months in concrete vats. Light clarifying filtration prior to bottling.
pH: 3.4
Total SO2: 41ppm
View Label
Region: Languedoc
Appellation: Crémant de Limoux AOP
Grapes: 60% Chardonnay, 30% Chenin Blanc, 10% Mauzac
Average Vine Age: Chardonnay (25 years), Chenin Blanc (45 years), Mauzac (49 years)
Altitude: Multiple parcels located at 300m-600m (985 to 1,970 feet)
Soils/Terroir: From multiple parcels with various exposures. The soils are deep sandstone and clay, and rich in Nummulite fossils.
Farming: Organic
Harvest: Hand harvested
Yield: 40 to 55 hl/ha depending on the variety
Winemaking: A Traditional Method (Méthode Champenoise) sparkling wine. Direct pressing of the whole bunches is followed by one-night of lees settling, then the juice is transferred to used French oak foudres and demi-muids. Alcoholic fermentation begins naturally using only indigenous yeasts, and the 3 different grape varieties are fermented separately. A very low dose of sulfur is added after the completion of alcoholic fermentation and the Vin Clair does not go through malolactic fermentation. The components are then racked, blended, and transferred back to a combination of French oak demi-muids and foudres for 9 months of ageing before the Tirage. At 9 months a solution of sugar and yeast, known as Liqueur de Tirage, is added to the Vin Clair to kick-start the secondary fermentation. The wine is bottled under a crown cap and a second fermentation occurs in the bottle.
Maturation: Aged in bottle “sur latte” for 18 months in the cellar. At the completion of the aging process each bottle is disgorged, removing the sediment from the second fermentation. No dosage is added at disgorgement and the wine is released Brut Nature.
pH: 3.21
Total SO2: 31ppm
View Label
Region: Languedoc
Appellation: Crémant de Limoux AOP
Grapes: 60% Chardonnay, 30% Chenin Blanc, 10% Mauzac
Average Vine Age: Chardonnay (25 years), Chenin Blanc (45 years), Mauzac (49 years)
Altitude: Multiple parcels located at 300m-600m (985 to 1,970 feet)
Soils/Terroir: From multiple parcels with various exposures. The soils are deep sandstone and clay, and rich in Nummulite fossils.
Farming: Organic
Harvest: Hand harvested
Yield: 47hl/ha
Winemaking: A Traditional Method (Méthode Champenoise) sparkling wine. Direct pressing of the whole bunches is followed by one-night of lees settling, after which the juice is transferred to used French oak barrels of various sizes. Alcoholic fermentation begins naturally using only indigenous yeasts, and the 3 different grape varieties are fermented separately. A very low dose of sulfur is added after the completion of alcoholic fermentation and the Vin Clair does not go through malolactic fermentation. The components are then racked, blended, and transferred back to a combination of French oak barrels, demi-muids and foudres for 9 months of ageing before the Tirage. At 9 months a solution of sugar and yeast, known as Liqueur de Tirage, is added to the Vin Clair to kick-start the secondary fermentation. The wine is bottled under a crown cap and a second fermentation occurs in the bottle.
Maturation: Aged in bottle “sur latte” for 18 months in the cellar. At the completion of the aging process each bottle is disgorged, removing the sediment from the second fermentation. No dosage is added at disgorgement and the wine is released Brut Nature.
pH: 3.08
Total SO2: 31ppm
View Label
Region: Languedoc
Appellation: Limoux Méthode Ancestrale AOP
Grapes: 100% Mauzac
Average Vine Age: 50+ years
Altitude: 450m-600m (1,475 to 1,970 feet)
Soils/Terroir: From a single east to south-east oriented terroir with deep sandstone and clay soils, rich in Nummulite fossils.
Farming: Organic
Harvest: Hand harvested
Yield: 45hl/ha
Winemaking: A méthode ancestrale sparkling wine. The grapes are directly pressed upon arrival in the cellar. The juice undergoes 2 days of cold settling in stainless-steel tanks, then is racked off the gross lees into combination of French oak barrels, demi-muids and foudres. Fermentation begins naturally using only indigenous yeasts. When the fermenting juice reaches 25g residual sugar the juice is cooled down and bottled under a crown cap. The fermentation finishes in the bottle.
Maturation: Aged in bottle “sur latte” for 10 months in the cellar. At the completion of the aging process each bottle is disgorged, removing the sediment from the fermentation.
pH: 3.19
Total SO2: 41ppm
View Label
Region: Languedoc
Appellation: Limoux Méthode Ancestrale AOP
Grapes: 100% Mauzac
Average Vine Age: 50 years
Altitude: 450m-600m (1,475 to 1,970 feet)
Soils/Terroir: From a single east to south-east oriented terroir with deep sandstone and clay soils, that are rich in Nummulite fossils.
Farming: Organic
Harvest: Hand harvested
Yield: 45hl/ha
Winemaking: A méthode ancestrale sparkling wine. The grapes are directly pressed upon arrival in the cellar. The juice undergoes 2 days of cold settling in stainless-steel tanks, then is racked off the gross lees into combination of French oak barrels, demi-muids and foudres. Fermentation begins naturally using only indigenous yeasts. When the fermenting juice reaches 25g residual sugar the juice is cooled down and bottled under a crown cap. The fermentation finishes in bottle.
Maturation: Aged in bottle “sur latte” for 10 months in the cellar. At the completion of the aging process each bottle is disgorged, removing the sediment from the fermentation.
pH: 3.10
Total SO2: 10ppm
View Label
Region: Languedoc
Appellation: Vin de France
Grapes: 40% Chardonnay, 50% Mauzac, 10% Chenin Blanc
Average Vine Age: Chardonnay (27 years), Mauzac (24 years), Chenin Blanc (47 years)
Altitude: Multiple parcels located between 1,150 to 1,475 feet (350-450m)
Soils/Terroir: Marl soils rich in small Turritella fossils, resting on a bed of marine limestone.
Farming: Organic
Harvest: Hand harvested
Yield: 47hl/ha
Winemaking: Direct pressing of the whole bunches is followed by one-night of cold settling. The juice is racked off the heavy lees straight into concrete vats, where alcoholic fermentation begins naturally using only indigenous yeasts. Blending occurs after the completion of malolactic fermentation.
Maturation: Aged 5 months in concrete vats prior to bottling.
pH: 3.2
Total SO2: 43ppm
View Label
Region: Languedoc
Appellation: Vin de France
Grapes: 50% Chardonnay, 50% Mauzac
Average Vine Age: Chardonnay (26 years), Mauzac (23 years)
Altitude: Multiple parcels located between 1,150 to 1,475 feet (350-450m)
Soils/Terroir: Marl soils rich in small Turritella fossils, resting on a bed of marine limestone.
Farming: Organic
Harvest: Hand harvested
Yield: 45hl/ha
Winemaking: Direct pressing of the whole bunches is followed by one-night of cold settling. The juice is racked off the heavy lees straight into concrete vats, where alcoholic fermentation begins naturally using only indigenous yeasts. The Chardonnay goes through full malolactic fermentation, the Mauzac does not.
Maturation: Aged 5 months in concrete vats prior to bottling.
pH: 3.10
Total SO2: 44ppm
View Label
Region: Languedoc
Appellation: Vin de France
Grapes: 50% Merlot, 50% Cinsault
Average Vine Age: Merlot (24 years), Cinsault (37 years)
Altitude: Multiple parcels located between 1,475 to 1,640 feet (450-500m) surrounding the village of Roquetaillade.
Soils/Terroir: Marl soils rich in small Turritella fossils, resting on a bed of marine limestone.
Farming: Organic
Harvest: Hand harvested
Yield: 40hl/ha
Winemaking: The Merlot and Cinsault are crushed and macerated separately. Alcoholic fermentation begins naturally using only indigenous yeasts. The Cinsault is pressed after 1 day of maceration and the Merlot is pressed after 5 days of maceration. Vinification is done entirely in stainless steel tanks.
Maturation: Aged 5 months in concrete vats prior to bottling.
pH: 3.10
Total SO2: 35ppm
View Label
Region: Languedoc
Appellation: Vin de France
Grapes: 95% Merlot, 5% Syrah – Approximately 10% of the grapes in 2021 were purchased from other Organic growers located in the village of Roquetaillade.
Average Vine Age: Merlot (23 years), Syrah (20 years)
Altitude: Multiple parcels located between 1,475 to 1,640 feet (450-500m) surrounding the village of Roquetaillade.
Soils/Terroir: Marl soils rich in small Turritella fossils, resting on a bed of marine limestone.
Farming: Organic
Harvest: Hand harvested
Yield: 45hl/ha
Winemaking: The Merlot and Syrah were separately macerated, mostly whole berry, for 5 days in large concrete vats. Alcoholic fermentation begins spontaneously using only the naturally occurring indigenous yeasts. The Merlot and Syrah were pressed after 5 days of maceration and transferred back to concrete tanks to finish fermentation. Blending of the Merlot and Syrah occurs after the completion of malolactic fermentation and a small addition of sulfur.
Maturation: Aged 5 months in concrete tanks and bottled after a light filtration.
pH: 3.10
Total SO2: 41ppm
View Label
Region: Languedoc
Appellation: Limoux AOP
Grapes: 70% Chardonnay, 30% Chenin Blanc
Average Vine Age: Chardonnay (27 years), Chenin Blanc (47 years)
Altitude: Multiple parcels located at 450m-600m (1,475 to 1,970 feet)
Soils/Terroir: Sandstone-based clay (argilo-gréseux) rich in Nummulite fossils and marine limestone. The parcels are situated with an East and Southeast exposition.
Farming: Organic
Harvest: Hand harvested
Yield: 40hl/ha
Winemaking: Each variety and parcel are harvested and pressed separately. The juice undergoes one-night of settling, then is racked off the heavy lees straight into neutral French oak foudres and demi-muids. Alcoholic fermentation begins naturally using only indigenous yeasts. The Chardonnay goes through full malolactic fermentation, the Chenin Blanc does not. No stirring of the lees.
Maturation: Aged 10 months in neutral French oak foudres and demi-muids.
pH: 3.10
Total SO2: 42ppm
Region: Languedoc
Appellation: Limoux Méthode Ancestrale AOP
Grapes: 100% Mauzac
Average Vine Age: 49 years
Altitude: 450m-600m (1,475 to 1,970 feet)
Soils/Terroir: From a single east to south-east oriented terroir with deep sandstone and clay soils, that are rich in Nummulite fossils.
Farming: Organic
Harvest: Hand harvested
Yield: 30hl/ha
Winemaking: A méthode ancestrale sparkling wine. The grapes are direct pressed upon arrival in the cellar. The juice undergoes 2 days of cold settling in stainless-steel tanks, then is racked off the gross lees into combination of French oak barrels, demi-muids and foudres. Fermentation begins naturally using only indigenous yeasts. When the fermenting juice reaches 25g residual sugar the juice is cooled down and bottled under a crown cap. The fermentation finishes in bottle.
Maturation: Aged in bottle “sur latte” for 10 months in the cellar. At the completion of the aging process each bottle is disgorged, removing the sediment from the fermentation.
pH: 3.10
Total SO2: <10ppm
Region: Languedoc
Appellation: Crémant de Limoux AOP
Grapes: 60% Chardonnay, 30% Chenin Blanc, 10% Mauzac
Average Vine Age: Chardonnay (25 years), Chenin Blanc (45 years), Mauzac (49 years)
Altitude: Between 300m-600m (985 to 1,970 feet)
Soils/Terroir: From multiple parcels with various exposures. Depending on the parcel, the soils are either a sandstone-based clay or marine limestone rich in Nummulite fossils.
Farming: Organic
Harvest: Hand harvested
Yield: 50 hl/ha
Winemaking: A Traditional Method (Méthode Champenoise) sparkling wine. Direct pressing of the whole bunches is followed by one-night of lees settling and then transferred to French oak barrels of various sizes. Alcoholic fermentation begins naturally using only indigenous yeasts. The still wine, or Vin Clair, is aged for 9 months in a combination of French oak barrels, demi-muids and foudres before the Tirage. The Vin Clair does not go through malolactic fermentation. At 9 months a solution of sugar and yeast, known as Liqueur de Tirage, is added to the Vin Clair to kick-start the secondary fermentation. The wine is bottled under a crown cap and a second fermentation occurs in the bottle.
Maturation: Aged in bottle “sur latte” for 18 months in the cellar. At the completion of the aging process each bottle is disgorged, removing the sediment from the second fermentation. No dosage is added at disgorgement and the wine is released Brut Nature.
pH: 3.17
Total SO2: 35ppm
Region: Languedoc
Appellation: Vin de France
Grapes: 50% Chardonnay, 50% Mauzac
Average Vine Age: Chardonnay (25 years), Mauzac (22 years)
Altitude: Multiple parcels located between 1,150 to 1,475 feet (350-450m)
Soils/Terroir: Marl soils rich in small Turritella fossils, resting on a bed of marine limestone.
Farming: Organic
Harvest: Hand harvested
Yield: 45hl/ha
Winemaking: Direct pressing of the whole bunches is followed by one-night of cold settling. The juice is racked off the heavy lees straight into concrete vats, where alcoholic fermentation begins naturally using only indigenous yeasts. The Chardonnay goes through full malolactic fermentation, the Mauzac does not.
Maturation: Aged 6 months in concrete vats prior to bottling.
pH: 3.15
Total SO2: 49ppm
Region: Languedoc
Appellation: Vin de France
Grapes: 60% Merlot, 40% Cinsault
Average Vine Age: Merlot (22 years), Cinsault (35 years)
Altitude: Multiple parcels located between 1,150 to 1,475 feet (350-450m)
Soils/Terroir: Marl soils rich in small Turritella fossils, resting on a bed of marine limestone.
Farming: Organic
Harvest: Hand harvested
Yield: 45hl/ha
Winemaking: The Merlot and Cinsault are crushed and macerated separately. Alcoholic fermentation begins naturally using only indigenous yeasts. The Cinsault is pressed after 1 day of maceration and the Merlot is pressed after 5 days of maceration. Vinification is done entirely in concrete vats.
Maturation: Aged 5 months in concrete vats prior to bottling.
pH: 3.10
Total SO2: 43ppm
Region: Languedoc
Appellation: Vin de France
Grapes: 70% Chardonnay, 30% Mauzac
Average Vine Age: Chardonnay (16 years), Mauzac (21 years)
Altitude: Multiple parcels located at 400m-600m (1,310 to 1,970 feet)
Soils/Terroir: Marl soils rich in small Turritella fossils, resting on a bed of marine limestone
Farming: Organic
Harvest: Hand harvested
Yield: 50hl/ha
Winemaking: Direct pressing of the whole bunches is followed by one-night of cold settling. The juice is racked off the heavy lees straight into concrete vats, where alcoholic fermentation begins naturally using only indigenous yeasts. The Chardonnay goes through full malolactic fermentation, the Mauzac does not.
Maturation: Aged 6 months in concrete vats prior to bottling.
pH: 3.30
Total SO2: 40ppm
Region: Languedoc
Appellation: Vin de France
Grapes: 60% Carignan, 40% Cinsault
Average Vine Age: Carignan (56 years), Cinsault (35 years)
Altitude: 300m (985 feet)
Soils/Terrois: Chalky clay soils
Farming: Organic
Harvest: Hand harvested
Yield: 45 hl/ha
Winemaking: The Carignan and Cinsault are crushed and macerated separately. Alcoholic fermentation begins naturally using only indigenous yeasts. The Carignan is pressed after 1 day of maceration and the Cinsault is pressed after 5 days of maceration. Vinification is done entirely in concrete vats.
Maturation: Aged 5 months in concrete vats prior to bottling.
pH: 3.21
Total SO2: 37ppm
Region: Languedoc
Appellation: Limoux AOP
Grapes: 65% Chardonnay, 35% Chenin Blanc
Average Vine Age: Chardonnay (25 years), Chenin Blanc (45 years)
Altitude: Multiple parcels located at 450m-600m (1,475 to 1,970 feet)
Soils/Terroir: Sandstone-based clay (argilo-gréseux) rich in Nummulite fossils and marine limestone. The parcels are situated with an East and Southeast exposition.
Farming: Organic
Harvest: Hand harvested
Yield: 45hl/ha
Winemaking: Each variety and parcel are harvested and pressed separately. The juice undergoes one-night of settling, then is racked off the heavy lees straight into neutral French oak foudres and demi-muids. Alcoholic fermentation begins naturally using only indigenous yeasts. The Chardonnay goes through full malolactic fermentation, the Chenin Blanc does not. No stirring of the lees.
Maturation: Aged 9-12 months in neutral French oak foudres and demi-muids.
pH: 3.1
Total SO2: 31ppm
Region: Languedoc
Appellation: Limoux AOP
Grapes: 70% Chardonnay, 30% Chenin Blanc
Average Vine Age: Chardonnay (25 years), Chenin Blanc (45 years)
Altitude: Between 400m-600m (1,310 to 1,970 feet)
Soils/Terroir: From multiple parcels with various exposures. Depending on the parcel, the soils are either a sandstone-based clay or marine limestone rich in Nummulite fossils.
Farming: Organic
Harvest: Hand harvested
Yield: 35 hl/ha
Winemaking: Each variety and parcel are harvested and pressed separately. The juice undergoes one-night of settling, then is racked off the heavy lees straight into neutral French oak barrels and demi-muids. Alcoholic fermentation begins naturally using only indigenous yeasts. The Chardonnay goes through full malolactic fermentation, the Chenin Blanc does not. No stirring of the lees.
Maturation: Aged 9-12 months in neutral French oak barrels and demi-muids.
pH: 3.2
Total SO2: 52ppm
Region: Languedoc
Appellation: Vin de France
Grapes: 70% Chardonnay, 30% Mauzac
Average Vine Age: Chardonnay (15 years), Mauzac (20 years)
Altitude: 400m-600m (1,310 to 1,970 feet)
Soils/Terroir: Marl soils rich in small Turritella fossils, resting on a bed of marine limestone.
Farming: Organic
Harvest: Hand harvested
Yield: 45 hl/ha
Winemaking: Direct pressing of the whole bunches is followed by one-night of cold settling. The juice is racked off the heavy lees straight into concrete vats, where alcoholic fermentation begins naturally using only indigenous yeasts. The Chardonnay goes through full malolactic fermentation, the Mauzac does not.
Maturation: Aged 6 months in concrete vats prior to bottling.
pH: 3.3
Total SO2: 42ppm
