La Magendia

Jurançon moelleux

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.

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  • Cépage

    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.

  • Vinification

    Pressed without crushing.Fermented in oak barrels, some new, the fermentation can last for 2 or 3 months.

  • Élevage

    12 months in barrels and the second winter in stainless steel vats. Bottling takes place in the Spring.

  • Contenances disponibles

    75cl, 150cl (Magnum)

  • La dégustation

    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…

Commande de vins au domaine

& Points de vente : en France et à l'étranger

Clos Lapeyre

La Chapelle de Rousse - 257 Chemin du Couday, 64110 Jurançon
Tél. : +33 5 59 21 50 80 - Email : contact@jurancon-lapeyre.fr

Clos Lapeyre, domaine viticole familial sur les coteaux de Jurançon
Propulsé par Appolo

La Magendia Jurançon moelleux

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.



Cépage

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.

Vinification

Pressed without crushing.Fermented in oak barrels, some new, the fermentation can last for 2 or 3 months.

Élevage

12 months in barrels and the second winter in stainless steel vats. Bottling takes place in the Spring.

Contenances disponibles

75cl, 150cl (Magnum)

La dégustation

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…