Region: Jurancon (South West France)
Grape: Gros Manseng
Viticulture: Biodynamic Farming
Wine making: Destemmed before pressing using a pneumatic press. Natural yeast fermentation in stainless steel tanks. Aged on lees for 6 months in stainless steel.
Intense citrus fruits, white peaches and hazelnuts. It's fresh and full of flavour with spice, honey and a minerality.
Third generation wine maker Jean-Bernard Larrieu runs the estate. Ran using polyculture where vines, cattle and fruit are all farmed alongside each other. Big temperature differences between day and night promotes maturation. Temps are moderated by the Pyrenees and the Atlantic Ocean. Diverse soils of sand, silts, limestone and clay. Pudding stones reflect the heat of the sun to help ripening. 300-400m above sea level in the foothills of the Pyrenees.