Dry Jurançon from steep Serres-Seques slopes, biodynamically farmed and fermented with indigenous yeasts; rich yet tense Petit/Gros Manseng blend matured in old wood.
The vineyards for Serres-Seques sit on very steep, shallow soils with mountain gravel and a warm, well-drained aspect. The grapes are hand-harvested and worked according to biodynamic principles. Fermentation is with indigenous yeasts and the dry Serres-Seques is typically vinified to full dryness, then matured for around a year in neutral wood (old barrels/neutral oak) before bottling. Minimal intervention in cellar: little or no added SO₂, no fining, frequently bottled unfiltered — the aim is to preserve energy, minerality and the pure Manseng fruit.
