Winery BordenaveLe Plaisir Partagé Jurançon Sec
White wine
This wine is a blend of 4 varietals which are the Camaralet de Lasseube, the Courbu blanc, the Gros Manseng and the Petit Manseng.
This wine generally goes well with
Details and technical informations about Winery Bordenave's Le Plaisir Partagé Jurançon Sec.
Discover the grape variety: Camaralet de Lasseube
The camaralet of Lasseube has its origins in the Pyrenees, in Bearn. It can be called gentil aromatique, petit camarau or moustardet. Its bunches are of medium size but its berries are small. The berries turn golden yellow when they reach maturity. This grape variety has two approved clones since 1998: 1023 and 1024. It occupies a little less than one hectare in France and is often vinified with other grape varieties such as lauzet and gros manseng. Camaralet de Lasseube is matured about twenty days after Chasselas. Its more or less compact and winged bunches are not affected by grey rot until after maturity. Its female flowers often expose this grape variety to significant risks of coulure, which makes it possible to obtain an alcoholic wine that is full-bodied but fine. Depending on the type, the aromas of the camaralet de Lasseube may recall fennel, pepper or cinnamon.
Informations about the Winery Bordenave
The Winery Bordenave is one of of the world's great estates. It offers 19 wines for sale in the of Jurançon Sec to come and discover on site or to buy online.
The wine region of Jurançon Sec
The wine region of is located in the region of Jurançon of of France. Wineries and vineyards like the Domaine Chassaux or the Domaine Bordenave produce mainly wines white. The most planted grape varieties in the region of are Camaralet de Lasseube, Courbu blanc and Gros Manseng, they are then used in wines in blends or as a single variety. On the nose of often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
