• Harvest is always late
here ! Even for dry white wines because they are harvested (with the exception
of 2003) from the 5 or the 10 of October. Depending on their appearance, the
thickness of their skins and their flavour, the grapes are then either de-stemmed
or pressed in whole bunches in a large balloon press, sometimes with and sometimes
without previous skin contact. The juices are then left to settle and in some
cases undergo a period of cold stabilization of five or six days before being
reheated for fermentation.
• The wines are aged in
stainless tanks, with regular lees-stirring until the Spring, and then bottled
in September.
• Lapeyre dry white is
100% Gros Manseng and the grapes come mainly from the Herrua vineyard.
“It’s an aromatic and well-structured wine. Round and full, with
good lingering fruit flavours.”Will go
very well with seafood, grilled fish, but also charcuterie, goat’s cheese,
…
• To a base wine of 70% to 90% Gros Manseng, depending
on the vintage, we add the first harvests of Petit Manseng.
The grapes are picked when very ripe, even shrivelled, in two selective pickings
between the 25th October and 15th November.
• The winemaking technique is very similar to that of the dry white,
apart from the fact that the juices are only partially fermented, leaving
50 to 60g/l residual sugar to give the wine its sweetness. Good balance between
sweetness and refreshing acidity is very important in these wines which are
generally drunk before or after a meal.
“It’s a typical wine of Jurancon, with good freshness and balance, a zingy and thirst-quenching finish.”
A perfect wine for an aperitif or to accompany a not-too-sweet
dessert at the end of a meal. Its freshness means that it’s a wine which
can be drunk with good cheer and not too much moderation on any occasion and
at any time of day.
