Jurançon AOC-AOP


A small vineyard protected by the princes of Béarn and the Parliament of Navarre, which in 1936 became one of the first AOCs. Planted on hillsides, facing the Pyrenees at an altitude of 300-400 meters, the lofted-trained vines only produce white, sweet or dry wines.

Gros Manseng and Petit Manseng (respectively 60% and 30% of the blend)

Other varieties are Petit Courbu, Courbu Blanc, Lauzet et Camarelet de Lasseube

Aromas of fresh fruit and flowers for dry white wines with character.

Food and wine pairing:

Crab, asparagus with smoked salmon, sea bass (sea bass) stuffed with vegetables, Pyrenean farmer’s sheep cheese. Peking Duck, crab cocktail, salmon, seafood in sauce, lobster flambéed with whiskey or cognac, American-style langoustines, mussels with saffron.

Dessert: Apple pie

Aromas of white flowers, honey, toast and fruit jam for round and sweet white wines, with a touch of acidity.

Food and wine pairing:

Spring rolls, melon with Italian Parma ham. Foie gras puff pastry, foie gras pan-fried with pears, Gyozas (Japanese ravioli), snails, puff pastry with Roquefort. Risotto with gorgonzola, Vietnamese fondue, Asian cuisine (Chinese, Vietnamese, Thai), Asian fondue, Chinese fondue.

Desserts: Crème brûlée, raspberry charlotte, creme caramel, pastry flan, galette des rois…


1936: Appellation d’Origine Contrôlée (AOC-AOP*) – Jurançon sweet

1975: Appellation d’Origine Contrôlée (AOC-AOP*) – Jurançon dry

Mention “late harvest” authorized since 1996

Location: Pyrénées-Atlantiques

Production area: 1 200 ha (2 965 acres)

Harvest: 30 000 hl (3 000 000 litres)

Terroir: To the south, around the ridges of Jurançon and La Chapelle de Rousse, marine sediments, prior to the formation of the Pyrenees; to the north, in the valley of Monein, silica and clay soils, enriched by the rolled pebbles brought by the torrents.

Climate: Association of oceanic softness and mountain harshness; the Indian summer of Béarn and the Foehn, a hot and dry wind coming from the south, favor passerillage – the drying of grapes on the vine to concentrate sugar and savors.

* Created by the EU in 1992, the AOP label (Appellation d’Origine Protégée) designates products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from that region. The English equivalent is PDO (Protected Designation of Origin).