A small quantity of Petit Manseng ( approximately 5%) is added to Gros Manseng to make the Jurancon Sec. The grapes are harvested in mid October and fermented in small stainless steel tanks allowing different parcels to be fermented separately. The fermentation tanks are kept at a low temperature prolonging the process and preserving the intense fruit qualities of the grapes. The wines rest “sur lie” with frequent stirring until the following spring when the wines are assembled and bottled.