100% Petit Manseng
Vineyards & Viticulture
The late-harvest grapes are kept dry by the Foehn; a dry, warm wind which funnels in downslope from the Pyrenees.
Clay, with chalk and flint, covered in gravel and stony deposits washed down from the Pyrenees
Harvest & Vinification
The vineyards are manually harvested in separate passes over the course of the dry Béarnaise harvest. The grapes are immediately pressed in a pneumatic press, avoiding skin contact. The partially-dried Petit Manseng is slowly and softly pressed, then allowed to settle. The late harvest, naturally raisined grapes are so rich in sugar that fermentations die out of their own accord after about a month, leaving approximately 40-90 g/L of residual sugar. The musts are then fermented for 10 months in barriques, 10% new, before diatomaceous earth filtration and bottling.