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Jean-Marc GRUSSAUTE
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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La part Davant 2023 | Camin Larredya
Aromatic and mineral
Camin Larredya
Jurançon dry White 2023
20,70 €
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![Au Capcéu 2021 - Jurançon - Camin Larredya]()
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cidre Basandère 2022 | Domaine Bordatto
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Domaine Bordatto
Cider 2022
9,50 €
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Bergecrac blanc 2023 | Château Barouillet
Freshness and finesse
Chateau Barouillet
Bergerac White 2019
9,50 €
We're talking to you about his Winery
| For Jean-Marc Grussaute, it is a question of revealing the Jurançon terroir and signing the vintages. His meticulous work on these plots planted at an altitude of up to 325 metres and protected from the violent westerly winds by a hilly environment, is devoted to his 4 vintages of dry, mellow and sweet white wine. The gros manseng (25% ofGrape varieties) and the petit manseng (70%) lend themselves to these late harvests, which are harvested from the end of October to mid-November. The Petit Courbu (5% ofGrape varieties) gives dry wines. Reasonable yields of 30 to 60 hl/ha on the big manseng and 15 to 25 hl/ha on the small one, give power and character to the wines of Camin Larredya. Initially in market gardening, Jean Grussaute, the father gradually planted vines of Petit and Gros Manseng and brought his production of 4 hectares to the neighbouring cooperative cellar until the 1970s. Jean-Marc, his son, pursued studies in viticulture and oenology and in 1988 (at the age of 20) retired from the cooperative to embark on a new programme 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). |
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