Since 2001, this is the new name of the wine previously named Selection. The Magendìa, which comes from the word Magi (mageur) in Occitan, is made from raisined (passerillés) Petit Manseng grapes . These grapes are usually harvested in November, in two, three or sometimes four selective pickings, the last one taking place some years in December. Thanks to good weather and action of hot winds from the South, the golden berries are heated by the sun and shrivel, losing some of their water and at the same time concentrating other constituents like sugars and acidity. This is how passerillage works. Consequently, the juice is harder to extract and pressing takes longer. Fermentation in barrels takes from 2 to 3 months, and ageing from 12 to 18 months.Pour acheter nos vins
100% Petit Manseng This grape grows loose bunches with smallberries which don’t touch each other but let air circulate. So, air and the hot winds from the South blow easily through the vineyards situated on our hilltops.
Pressed without crushing.Fermented in oak barrels, some new, the fermentation can last for 2 or 3 months.
12 months in barrels and the second winter in stainless steel vats. Bottling takes place in the Spring.
75cl, 150cl (Magnum)
La Magendia de Lapeyre is one of the exceptional successes in our sweet wine tasting: a nuanced, vibrantlyfresh wine, with weightless sweetness.
Accord mets et vins
Ideal with foie gras, with sheeps’ milk cheese from summer grazing in the Pyrenees, with Bearnaise tripe sausage (andouille), Roquefort cheese, apricot tarts…