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“Au Capceu” is made from 100% Petit Manseng. The grapes are selected from a few parcels along the summit of the hillside. Harvesting takes place in late November and sometimes later thanks to warm autumn winds from Spain. The harvest is done with successive pickings (“tries”) of the dried out grapes. There is no botrytis. The yields are between 15 and 25 hectoliters per hectare. The hand harvested grape bunches go directly into the press. The grapes are left in the press for three days to macerate and have exposure to oxygen. Jean-Marc adds a bit of his already fermented Jurancon Sec to the press to start fermentation and protect the grapes from too much oxididation. The wine is then fermented in 1,200L foudres and 225L barrels, a small proportion of which are new. The wine is matured “sur lie” for ten months in the same foudres and barrels. The finished wine balances 13.5% alcohol with 90 grams of residual sugar. 20mg/L of SO2 is added before bottling.
-Wine Traditions Ltd.
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