Camin LARREDYA
Winemakers: Jean-Marc Grussaute
Region: South-West
Town: La Chapelle de Rousse
Grape varieties : gros manseng, petit manseng, petit courbu, camaralet, lauzet
Surface area Winery: 9.5 ha
Annual production: 40,000
Certification: organic wine (AB Ecocert) except for the Costat Darrer cuvée
The wines of the Winery
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Bio
La part Davant 2023 | Camin Larredya
Aromatic and mineral
Camin Larredya
Jurançon dry White 2023
20,70 €
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We're talking to you about his Winery
| For Jean-Marc Grussaute, it's all about revealing the Jurançon terroir and signing the vintages. His meticulous work on these plots, planted at altitudes of up to 325 meters and protected from violent westerly winds by a hilly environment, is devoted to his 4 cuvées of dry, sweet and syrupy white wine. Gros Manseng (25% ofGrape varieties) and Petit Manseng (70%) lend themselves to these late harvests, harvested from late October to mid-November. Petit Courbu (5% ofGrape varieties) produces dry wines. Reasonable yields of 30 to 60 hl/ha for the gros manseng and 15 to 25 hl/ha for the petit, give power and character to Camin Larredya wines. Initially involved in market gardening, Jean Grussaute, the father, gradually planted Petit and Gros Manseng vines and took his 4-hectare production to the nearby cooperative winery until the 1970s. His son Jean-Marc went on to study viticulture and oenology, and in 1988 (at the age of 20) retired from the cooperative to embark on a new program of planting and restructuring the winery. | Today the stainless steel tanks, the pneumatic press and the air conditioning have modernised the ancestral methods. The 8.5 hectares, 4 of which are terraced, plus one hectare for buying grapes, employ 10 people full time. Jean-Marc Grussaute, retired from professional rugby, has surrounded himself with influential neighbours (Charles Hours from Winery of Clos Uroulat) and has been open to new ideas in quality control (Herody method, named after the geology and pedology researcher to naturally improve soil fertility, consultation of the lunar cycle). The soil is worked "à la paysanne", and the use of compost and grass cover contribute to this quality effort. The vine is managed "like a garden": decoctions of plants or algae without however neglecting Bordeaux mixture or sulphur if necessary. The entire harvest is pressed without exogenous yeasts, temperatures are controlled, and the wine is aged in barrels with stirring (up to 18 months on the lees for the 100% Petit Manseng cuvée). |
