Our Jurançon is the fruit of a limited and meticulous harvest; it also asks for a careful vinification to have the best balance alcohol-sugar-acidity. The wine making process is traditional but we also use modern methods in the respect of our soil, fermentations and control of temperatures. We sometimes look for a short prefermentation of the grapes to extract aromas and to increase the aromatic potential of our wines.
Our wines are vinificated by grape variety. Our dry Jurançon from big Manseng are elaborated thanks to a maceration and a fermentation at low temperature, followed by ageing on fine lees and bottling in spring.
Our sweet Jurançon from big Manseng and small Manseng are vinificated and aged separately in stainless steel tanks and bottled 12 months after the crop. Our small Manseng vinificated and aged in barrels with a variable part of new wood according to the vintages are kept in our cellars thanks to an ageing and a fine blending before the bottling from 12 months after the harvest to 24 months for the wine "Le Cercle des Amis".
The authenticity of our wines express the authentic character of our soil and grape varieties.
Our quest for quality leads us towards modern methods, without forgetting the basis of our know-how.
Our wine is born according to the mixture of our experiences and patience.
