La Magendia

AOC Jurançon 

The grapes that go into Magendia are harvested in November, in 2 to 4 selective pickings. The rusty golden grapes are at that stage partially shrivelled, having lost some of their ‘water’. Passerillage occurs: the concentration of sugar and acidity due to the influence of the warm wind arriving from Spain.

The nose is rich and spicy, with honeyed notes mingling with aromas of vanilla and candied
tropical fruit. Smooth and balanced on the palate with a crisp, delicate finish..

GRAPE VARIETIES :  Petit Manseng

AGEING:   Oak barrels for 12 mois followed by 6 months tank ageing

TERROIR: Siliceous clay & puddingstones