Jurançon

Domaine Bellegarde

Location

MONEIN
Agriculture

Organic
Area

12ha
Wines

White

Since acquiring Domaine de Bellegarde in 1920, the Labasse family has expanded and refined the vineyard across generations. André developed the estate in the 1960s, and Pascal, after studying oenology, took over in 1985, introducing on-site vinification and bottling. In 1986, he established the cellars to craft his signature style.

Since 2019, Pascal’s son Maxime has joined to oversee vineyard and cellar operations.

In Jurançon, the soils are a rich mix of clay and loam, with some parcels scattered with the same round galets that one finds in Chateauneuf du Pape.

The Labasse family cultivates the region’s indigenous white grape varieties: Petit Manseng, Gros Manseng, and Camaralet. These quintessential regional grapes produce whites that balance impressive richness and power with remarkable acidity.

Certified organic since 2024, Domaine Bellegarde practices polyculture farming, grass growing between the rows and no use of chemical herbicides or anti-rot treatments.

The sweet Jurançon are made from the passerillage method: the grapes remain on the vine after reaching optimal ripeness. Prolonged exposure to sun and wind, combined with slight dehydration, naturally concentrates the sugars and acids. Unlike noble rot, which relies on the action of a specific fungus (Botrytis cinerea), passerillage is a purely mechanical and natural process. Harvest takes place between October and December, depending on the characteristics of the vintage.

Dry Jurançon wines are typically made primarily from Gros Manseng. Naturally more generous than Petit Manseng, Gros Manseng is more prone to rot and less suited to the delicate balance required for sweet wines, making it better suited for dry wines.

No SO2 is added during vinification. The wines are aged for 6 to 24 months in various containers, including amphorae, barrels, and foudres, depending on the cuvée.