Nestled in the heart of Jurançon, between the Pyrénées mountains and the Atlantic ocean, the Cauhapé estate spreads over 54 hectares with generous southeast exposure. Discover the work in the vineyard and in the cellar throughout the year.
The first vines were planted in 1558. Representing only a few acres at the time, the Cauhapé vineyard now covers 53 hectares. This terroir benefits from a very unique microclimate and is ideal for the production of very aromatic white wines.
The soil, made up mostly of clay and silica, allows our native grape varieties to express their full potential. The vineyards are steep and planted on the hillside, at varying altitudes, up to 400 meters.
The important thermal variation between day and night at the end of summer and autumn helps to preserve the precious acidity that affirms the unique character of our wines.
Discover our mini-series on daily life at Cauhapé throughout the year.
All the daily work is "hand sewn" :
We select a shoot with six eyes, which will generate the next harvest.
We remove the buds on the foot and the head of the vine to obtain a balanced foliage.
Work that consists in raising the plant’s branches and stapling them to supporting wires to optimize photosynthesis.
After having raised the plant, the portion of branches that overflows is cut with a trimming machine (“manicured” vines).
Aeration of the grape bunches by removal of the internodes and of some leaves within the vine.
The grape harvest is manual and the grapes are picked in small, 10-kg boxes.
The handling of the grape harvest is a crucial phase for the creation of the wine.
Highly efficient tools allow us to receive the grapes under the best conditions. We use more than 50 small vats that allow us to vinify by plot, by grape variety, and by harvest date. This guarantees that each cuvée expresses its unique character.
At Cauhapé, 50% of the harvest is vinified in oak barrels. The very high quality vintages are raised in brand-new barrels. The aging in barrels varies from 6 to 30 months, depending on the cuvée. The other half is vinified and aged in stainless steel tanks to preserve the aromatic potential that is the hallmark of the Cauhapé wines.
The extreme care applied to the blending process optimizes the personality of each cuvée.