Crisp, aromatic dry whites with a pale golden colour, a slender palate and preserved acidity, showing delicate aromas of citrus (lemon), white flowers (acacia, hawthorn), white fruits (apple, pear) and alpine mineral notes. A crystalline mountain character. Very rare, preserved by a handful of Dauphiné growers for its heritage value, in confidential high-altitude cuvées. Indigenous French variety of Isère and the Dauphiné, a witness to ancient Alpine grape varieties.

Informations about the Maison Marlère

The winery offers 43 different wines.

Its wines get an average rating of 3.8.

It is in the top 20 of the best estates in the region

It is located in Jurançon in the region of South West

The Maison Marlère is one of of the world's great estates. It offers 56 wines for sale in the of Jurançon to come and discover on site or to buy online.

In the top 150000 of of France wines

In the top 600 of of Jurançon wines

In the top 25000 of pink wines

In the top 550000 wines of the world

The wine region of Jurançon

Béarn jewel of whites at the foot of the Pyrenees: signature Petit Manseng as king white for sweet wines (on-vine raisining) — opulent and fresh with notes of honey, candied pineapple, mango, apricot, white flowers, cinnamon, nutmeg and a truffle touch, signature chiseled acidity balancing sugar. Gros Manseng as dry, lively and taut (citrus, exotic fruits, flowers). Courbu and Lauzet as complement. AOC (1936), ~1,000 ha on 25 communes south of Pau, clay-gravel terraces.

The wine region of South West

French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.

The word of the wine: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.