Blanquette De Limoux Tradition

In 1544 the monks of the Abbey of Saint-Hilaire produced the Blanquette, the first bubble in the world, almost a hundred years before Dom Perignon was born.

The Antechs have been vineyards in Limoux for seven generations and love their native grape: Mauzac.

Perfection comes from the skilful combination of grapes from three different areas:

with a Mediterranean influence due to its aromatic richness;
with oceanic influence for the structure;
influenced by the Pyrenees for its acidity and linearity.

Best-loved products

Primovero SP Cooked Ham

For the production of Primovero cooked ham starts with an Italian heavy pork leg. Slowly cooked au naturel without a mold and tied by hand. Seasoned with real broth, made exactly as at home: with meat vegetables and spices (celery is not used as it is an allergen). Also added is Millefiori honey and...

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Ragù alla bolognese

Ragù made from an ancient Maletti family recipe with more than 60 percent fresh pork, sautéed with fresh hand-hulled vegetables, Italian tomato puree and a splash of wine. Seasoned with ancient Modenese spices. Slow cooked, just like at home....

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Ravioli Balanzoni

Ravioli with rich filling of mixed ricotta, grana cheese, mortadella Bologna IGP Maletti, breadcrumbs, salt and nutmeg.Puff pastry with 27% Italian eggs, from free-range hens.Cook in 3 to 4 minutes in boiling water and season to taste....

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Salame Geminiano

Historic salami of the highest range from the red, lean slice, without lard, stuffed in bovine gut. Made with only Italian meat, reduced fat content only 9% : at least 30% less than the average Italian salami. (IRAN data).Ancient Maletti recipe characterized by very few spices and excellent lean mea...

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Select Mortadella La Dolce Vita

Produced in Bologna using a traditional recipe dating back to the 1800s, with Italian heavy pork from the supply chain. Fine cuts are used, giving it a unique texture. Still stuffed in natural ox bladder and hand-tied with rope, as tradition dictates. Cooking in the stove is very slow. Great frag...

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Spring Roast

Italian pork loin stuffed by hand with vegetable pesto, cured ham, mortadella and cheese with a splash of red wine. Hand-rolled and baked on a grill. A tasty but delicate gastronomic specialty. ...

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Squash Ravioli

Ravioli made according to a typical Mantuan recipe. Sweet pumpkin filling that is mitigated by the taste of grated cheese. Pasta made up of 27% Italian eggs, from free-range hens. Cook in 3 to 4 minutes in boiling water and season to taste....

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Truffle ravioli

A ravioli with truffle is a ravioli for special occasions, a gourmet recipe with a creamy filling of cooked ham and mascarpone seasoned with black summer truffle.Cook in plenty of boiling water for 3/4 minutes and sauté in melted butter, sprinkle Parmesan cheese to taste....

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Veal with Tuna Sauce

Made from veal brides cooked at a low temperature. the thin slices, thanks to the slow cooking, remain soft, arranged in a tray with the tuna sauce made as it once was, with fresh egg mayonnaise, capers, anchovies, balsamic vinegar of Modena and tuna. Second ready with a high level of service, ...

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