Know how : Quality above all else

Working with the vine

Conceiving the finest wine is only possible with the highest quality grapes. That is why the work done in the vineyard is of particular importance to us, and the focus of our attention. Our vineyard team tends to 45 hectares of vineyard, working hand in hand with all of our cooperators, and between us we share all the best practices. This close collaboration allows us to obtain a high quality grape, all the while respecting our environment. 

Examples of some practices involved in cultivating our terroir include: tending to vineyard ground cover, vine training, high trellising, systematic stripping, green harvesting, and successive selections in harvesting. 

The grapes are picked by hand only. Successive selections of the best bunches are made over time, leaving those with the best exposure to the sun on the vine, so that raisining is as effective as possible. Raisining, called passerillage in French, is a technique that allows the grapes to get rich in sugar concentration as the grapes are left on the vine longer. Juice volume will thus decrease, but sugar content will increase. This effect is not only due to sunlight, but also to the southerly wind called Foehn. 



Once selections at the harvest receiving dock have been made, the wine making process can begin :

  • Reception of the harvest in large round tubs (about 300 kg each)
  • Crushing (or not)
  • Weighing, measuring of alcohol content
  • Sorting (into varietals, regions, castles, estates)
  • Destemming (or not)
  • Maceration
  • Pressing (3 pneumatic presses), temperature controlled, in a fully tiled work space
  • Fermentation in vats. The temperature is regulated. Sugar is converted into alcohol. The fermentation time is 2 to 4 weeks (2 weeks for dry Jurançon and 4 weeks for sweet Jurançon.)
  • 250 vats from 20 to 1000 hectolitres, allowing storage of 65 000 hectolitres of different wines and vintages (20 000 hl in vats of coated cement, and 45 000 hl  in stainless steel tanks)

Bottling and ageing

Once maturing is complete, the wine is bottled in a sterile room. This is done in our new bottling plant. The bottling plant building has been designed in keeping with elements of its natural surroundings. Water from the stream that runs nearby (the Neez) is used in its cooling system, and solar panels on the roof heat the water used to sterilize the bottles before they are filled.

Once bottled, the drawn and corked bottles (bottles without labels and plastic hoods) are stored in our ageing cellar, the chai. After ageing for the required amount of time, the wine will be ready for sale. 

Our analytical laboratory seeks to guarantee the quality of our Jurançon and Béarn wines, in order that your taste buds will never forget them !