Le Champ des Loups

Le Champ des Loups is a dry Jurançon that focuses on precision more than fruit sweetness. It blends Gros Manseng with a touch of Petit Manseng, coming from old vines rooted in heavy clay and puddingstone soils in Monein. Fermented with native yeasts and aged in small barrels for around ten months, it’s made without fining or filtration, keeping the texture natural and the finish clean.
Expect a stony, chalky profile with notes of cold stone, citrus peel, crisp pear and a hint of sesame. The palate is tight and lively, with a salty edge that makes it especially good at the table. Try it with grilled fish, roast chicken, or fresh, lightly aged cheeses.