The long-established Mauzac grape variety, particularly widespread in southwestern France with the center in Gaillac, was first mentioned in the 16th century. The origin of the name has not yet been clarified; the origin is believed to be in two towns near Toulouse, Mouzac or Méauzac. In a few corners it is definitely related to the Moiuzac Noir variety - both varieties probably go back to the Negret Castrais grape variety - but is not a mutation. The Mauzac Blanc feels particularly comfortable on limestone and clayey limestone, is surprisingly resistant to both types of powdery mildew, but is susceptible to mites, the sourworm, certain fungal diseases and the inexplicable death of individual arms (the dead arm). On the other hand, the Mauzac is very diverse; still, dry wines can be made from it as well as sweet wines if the thin skins of the Mauzac are infected with the noble mold Botrytis cinerea. It also likes to be included in a cuvée, for example with the Len de L’El or the Muscadelle. In Limoux, a remarkable sparkling wine is made from Mauzac, either as a crémant in combination with Chardonnay or according to the Méthode Ancestrale, in which it then has exclusive control with 100 percent. Outside of France, only a few producers around the world have adopted this variety.
This grape variety is also known by the name of:
Aiguillon, Becquin, Bequin, Bekin, Blanc Lafitte, Blanquette, Blanquette Aventice, Blanquette de Limoux, Blanquette sucrée, Caspre, Clairac, Gaillade, Mausac, Manzac, Maussac, Maousac, Gaillac, Moisac, Moissac, Mauza blanca, Mauza, Gamet blanc, Meauzac, Pied rond, Plant de Gaillac, Primard, Queue roide, Peron, Mozac, Perrond, Mozak belyi, Moysac, Queue fort, Sudunais
