With the month of October, the work in the vineyards intensifies. The harvest is done by hand using a spruce to pick up the grapes. Three selections take place at intervals depending on the weather. The grapes must be ripe. 30% of it is harvested during the first harvest to make dry Jurançon, as explained to us by Bertrand Pédeflous, commercial director of the Cave de Jurançon. A little later, the harvested grapes will give the sweetness. And finally, the late harvest will give exceptional vintages.
A pear-flavoured bourret this year
The slightly sparkling Bourret from the Cave de Jurançon is very low in alcohol. There must be 2° of alcohol. The sparkling side favors the exchange around the pleasures of life. You can taste it with chestnuts, of course, but why not with foie gras, charcuterie as we do on the show thanks to what Bertrand Pédeflous from the Cave de Jurançon brought us. You too can have a good time when visiting the Cave de Jurançon in Gan since tastings are also organized like this one.