CLOS LAPEYRE JURANÇON SWEET WINE JURANÇON

This wine is majorly made of Gros Manseng with which we blend the first selective pickings of Petit Manseng.
The very ripe grapes, “passerillés”, are generally picked in two selective pickings and this happens between the 15th October and 15th November.
The vinification method is very similar to the Lapeyre Sec, except the partial alcoholic fermentation that enables to keep the sugar from the must (60 to 70g/l) in a liquor state to give this sweet effect.

The notion of balance between freshness and the liquor is very important on these wines that are destined to be enjoyed “outside of the table” meaning in this wine’s case, as a dessert wine. For a matter of fact, the altitude of the vineyard means the nights are fresher and the process of maturation is slower: the acids are therefore less degraded and we harvest naturally sweet and acidic grapes. This is what gives the vivacity to the wine.

The grapes are hand-picked and generally in two selective pickings, spaced between 8 to 15 days according to the weather.
At every selective picking, we only pick the “passerillés” (dried by the sun whilst concentrating in sugar) grapes under the action of the warm winds from Spain (Vent balaguèr),
The grains of the raisins lose a part of their water by dehydration: this is our system of concentration in Jurançon.