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Ugo, Marrote 2013 Blanc

Name: Ugo, Marrote 2013 Blanc
Brand: Ugo
SKU: VUGOVFMARBC13B7CCU1
Price: 54 EUR
Availability: InStock

Appellation : Vin de France

This wine is limited to 6 bottle (s) per person

Stock available in stores

- Paris
- 8ème
Unavailable
31 Av. Franklin Delano Roosevelt 75008 Paris

Tel: 01 82 82 33 33
- Pessac
- Pavillon Catelan
Unavailable
135 Av. Jean Jaurès 33600 Pessac

Tel: 05 47 50 17 17
- Bordeaux
- Tourny
Unavailable
3 Place Tourny, 33000 Bordeaux

Tel: 05 47 50 55 55

In-store stock does not take into account availability at our warehouse.

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The product
In details

Flavouring
pineapple, truffle, écorces d'agrumes, iodine, spices
Vinification
barrels, natural yeasts, 400 L barrel
Elevage
barrels and vats , 29 months
Grape Varieties
Petit Manseng 100%
Degree
13.8 %
Tasting temperature
13 °C
Optimal consumption
best from 2022 to 2035
Service
decant 1 hour before
Dosage
56 g
Food & wine pairings
Foie gras, Roquefort, Lamb

The producer

Ugo

After 15 years in the semi-conductors industry, Françoise Casaubieilh and Pierre Coulomb took over in 2008 the 5 hectares estate in the Jurançon appellation (in Monein) which had been in Françoise’s family since 1610. Planted on steep slopes in an amphitheater facing south to the Pyrenees, the vineyard is entirely dedicated to the Petit and Gros Manseng (white) grape varieties, which are as complex as Chenin and Savagnin. Wishing to produce gastronomic wines that whet the appetite with their noble acidity, Françoise and Pierre have sought natural balances in their wines that combine the generosity of South-Western grape varieties with an acid and mineral backbone. Their first success was to isolate the bunches of Petit Manseng from the Marrote parcel, planted on glacial pebbles, to produce a white wine balanced between notes of fresh fruit (mango), a saline mineral tension and truffle accents. This Marrote cuvee has won over such experienced tasters as Michel Bettane and Pierre Citerne. Subsequently, convinced that the Mansengs needed to be harvested ripe to give their best, Pierre Coulomb set about producing resolutely dry wines thanks to an indigenous leaven (or yeast starter) with a low alcoholic yield. The Sur le Fil cuvee, which combines the richness of a late harvest dry wine with the freshness of spring water, is a perfect example. The estate officially converted to organic farming in 2012. Since then, yields have never exceeded 20hl/ha, even approaching 10hl/ha. Since the 2014 vintage, the couple has stopped claiming any notion of appellation, believing that the PDO standards no longer correspond to their quality requirements. The manual harvest, carried out with the family, is the occasion for joyful libations. As soon as the grapes are pressed (as gently as possible), the musts rest overnight in stainless steel vats before being racked. They ferment in barrels in a traditional Béarn cellar with thick walls that preserve its freshness. The use of SO2 (Sulphur) has been low to nil since 2014, which requires increased vigilance on the part of the winemaker. The wine is aged in wooden barrels for 8 to 12 months and then spends about 10 months in stainless steel vats before bottling. The cuvee Au Galop is aged in sandstone jars for 3 months. When Sulphur is not used in the vinification process, this can lead to some surprises: a tank that finishes fermenting completely when it was supposed to give birth to a sweet wine (cuvee Pas Sage in 2015) or a sweet wine that turns into a natural sparkling wine, a phenomenon that has been mastered in the cuvee Le Serpent et La Rose. In 2020, Françoise Casaubieilh and Pierre Coulomb decided to pass over the reins to a new owner for new adventures in the heart of the Basque Country (www.ugo.eus) at the Duhagon Mill (Uhaguneko Eihera in Basque, simplified to Ugo). Their cuvees, now more than ever available for sale, bear witness to a great deal of research work from the vine to the cellar to obtain great wines from the Pyrenean Piedmont. These wines are the natural partners of Asian cuisine: prawns in satay sauce; white meats with spices: veal chops with turmeric, lamb tagine with curry or traditional dishes from the South-West: smoked salmon from the Adour, foie gras, goat’s cheese from the Pyrenees (Ossau-Iraty with raw milk). Let yourself be seduced by the emotion that these white wines are sure to give you.

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