Crémant de Limoux is an appellation for sparkling wines from vineyards around the town of Limoux, in the Pyrenean foothills of southern France. It's produced using methode Champagnoise, and largely uses Chardonnay (40-70%), as well as Chenin Blanc (20-40%), Mauzac (10-20%), and Pinot Noir (up to 10%. The history of Cremant de Limoux predates 1531, when the local Limoux monks of Saint Hilaire Abbey, perfected the method of making sparkling wines. When Dom Perignon, (of Dom Perignon Champagne), made a pilgrimage to Saint Hilaire Abbey he was taught the method of production. When he returned to Champagne, he applied the same method to wines of Champagne.