The harvest is always late even for dry white wines! With the exception of some recent unusually hot years, they rarely begin before 10 or 15 October.
Ripe grapes are either de-stemmed or crushed as whole bunches in a large pneumatic press with or without skin maceration beforehand. The juices are lightly racked and kept cold for five to six days before being heated for fermentation. The wine is aged in tank on its lees with regular stirring until spring. The bottling takes place in spring.
The Lapeyre sec is made of 100% Gros Manseng. The grapes come mainly from a vineyard called Herrua. Bottled using natural cork stoppers.
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100% Gros Manseng
Destemmed then pressed, with a short period of settling. Fermentation in stainless steel, temperature-controlled vats, followed by lees stirring.
In vats, with lees stirring until the spring. Bottled at the end of the following winter.
Millésimes en cours
An expressive and intensely citrus nose, with notes of white fruits and green hazelnut. Fresh and fruity on the attack, with a taught, aromatic and well-balanced palate with good persistence... typical of Gros Manseng grown at 400m in altitude. "Lovely nose of white flower and marzipan, sharp attack on the palate with dancing acidity bringing out the pure crystalline citrus fruit flavours: lemon and pink grapefruit, zesty cleansing finish." by Les Caves de Pyrene - London
Accord mets et vins
Drink with shellfish, or with fish dishes with spicy, curried or saffron sauces. Will go well with a tender and tasty goat’s cheese or a fresh sheep’s milk cheese, or just a slice of air-dried ham or sausage.