葡萄详情

Petit Manseng is one of the key white grape varieties of South West France. Used predominantly in Jurancon and Pacherenc du Vic-Bilh, it is most commonly vinified as a richly sweet wine with stonefruit characters such as peach and apricot, citrus and sweet spice.

The low-yielding variety enjoys a long ripening season, giving the grapes time on the vine to shrivel, undergoing a process the French call passerillage. This is where the grapes' sugar content is concentrated as the excess water evaporates, leaving behind raisined berries that are picked in waves, or tries successives. Petit Manseng's thick skins and loose bunches allow this to happen without danger of botrytis in either its good or bad form: most Jurancon and Pacherenc du Vic-Bilh wines are not botrytized, just late harvest.

Petit Manseng's high level of acidity makes this extended time on the vine possible. The late-ripening variety is able to retain this acidity in South West France's warm Mediterranean climate, balancing out the sweetness contributed by the naturally high sugar content. Fermentation often takes place in oak barrels, particularly in Jurancon, imparting a more complex, spicy character to the wines.

While Petit Manseng is most common in South West France, it has made its way into Spain, namely the Basque region, and further abroad to Australia and the U.S., notably Virginia. The grape is grown in far smaller quantities than its larger-berried, more productive cousin Gros Manseng, and is often considered the superior of the two. Blends of the two are fairly common, often with the addition of Petit Courbu or even Sauvignon Blanc.

Synonyms include: Izkiriota Ttipia.

Food matches for Petit Manseng include:

• Prawns with lemongrass, cilantro and ginger (off-dry)
• Glazed apricot tart (tarte aux abricots) (sweet)
• Chilled bananas & lychees in sweet coconut milk (sweet)