Since its rediscovery in 2008 and its inclusion in the catalogue of authorized white grape varieties of theAOP FrontonThe Bouysselet grape is gradually establishing itself in the vineyards. A pioneer at Domaine La Colombière, it is now cultivated and vinified at Domaines Le Roc, Plaisance, Viguerie, Belaygues, Boujac, Bouissel, and Lionel Osmin. At other estates, the young vines are approaching fruitful maturity. Its expansion across the appellation paves the way for the future emergence of a white wine of Fronton, brought to the attention of theINAO by profession.
The extraordinary saga of the Bouysselet
Where the winemakers demonstrate sagacity
At the end of summer 2008, the grape harvest was in full swing at Villaudric, neighboring municipality of FrontonAt Domaine La Colombière, moments of conviviality follow periods of hard work. During a break, a young grape harvester shares a bottle of white wine produced on her grandfather's farm. This farmhouse wine expresses a distinct structure on the palate, where residual sweetness vies with an acidity tinged with astringency. The matter could have ended there, once the glasses were empty. But that was without taking into account the sagacity of the winemakers, Diane and Philippe Cauvin. What tantalized their taste buds was not the lively and rustic characteristics of this artisanal cuvée, but the detection of a rich and singular nose, accompanied by a mineral tension unknown in the terroir of FrontonAn investigation was necessary to trace the origins of this domestic wine. Curiosity led them straight to a grape variety forgotten in ampelographic inventories, but whose name, whispered by word of mouth, was Bouysselet.
Where the land restores its identity
This miracle sometimes happens. In old vineyards, a few survivors from another era may still exist, often ungrafted vines, whose names died out with the last winegrowers who cultivated them. In the region of Saint Mont for example, the Sarragachies vine is a monument of perfect demonstration, where some vines persist in growing, perpetuating their own enigma. Fortunately, on the vineyard of FrontonThanks to enduring memory, the grape variety and its name have been restored. This is no small matter. It is precisely the result of expert knowledge of grapes, which allowed Diane and Philippe Cauvin to discover the oenological potential of a unique and forgotten white grape. A late-ripening variety, it had certainly been relegated to a secondary role by farmers of yesteryear who preferred to serve robust reds. The year 2009 thus marked the recognition and transfer of Bouysselet to the La Colombière vineyard. The die was cast for this adventure and its destiny.
Where the grape variety reveals its personality
In this red wine region where Négrette has always reigned supreme, the winemakers longed to plant a distinctive white grape variety. The lingering doubts surrounding local white wines remained unresolved: Mauzac, for example, seemed to embody the very essence of... GaillacThe Sémillon grape, once draped in its classical nobility, was transformed by a providential intuition. The Bouysselet grape variety, however, disrupted the established order and reshuffled the deck. Everything had to be reinvented: replanting, grafting, nurturing, harvesting, vinifying, tasting, and tasting again. Over time, nature's miracle revealed its secrets: this white grape variety, undeniably indigenous and deeply rooted in the terroir of Fronton, has deployed organoleptic resources as exciting as they are unexpected. The La Colombière estate is probably still today the place where white wines from Bouysselet can be appreciated in a range of the most sophisticated expressions.
Le Bouysselet, as seen by Diane Cauvin
Bouysselet is a late-ripening grape variety, always harvested in the autumn. Often in early October, but always after September 21st. The berry has a thick skin and a very fine acidity, which guarantees stable fermentation and an aptitude for long aging. At La Colombière, we have chosen to vinify it in barrels. However, the vinification and aging of Bouysselet can be adapted to other types of containers than those used by other winemakers. Fronton They know how to promote it. The grape variety releases a rich aroma even in its youth, marked by notes of lemon, linden, and lemon verbena. With more maturity, notes of apple, pear, and quince emerge. And then, as it ages, a touch of oxidation brings out notes of dried fruit.
Bouysselet: a grape variety with body and resilience
At the initiative of Benjamin Piccoli, director of the Maison des vins de FrontonWe had the opportunity to share a tasting lunch with the winemakers involved in the reintroduction and vinification of Bouysselet. People of the vine and the terroir, they are best placed to share their experience with us.
From left to right: Frédéric Ribes, Domaine Le Roc; Diane Cauvin, Domaine La Colombière; Séverine Veyrac, Château Belaygues; Cédric Faure, Château Viguerie; Thibaut Penavayre, Domaine Plaisance; Benjamin Piccoli, Director of the AOP Winegrowers' Association Fronton.
How does each area shape the expressive palettes of Bouysselet?
Domaine Le Roc
At Domaine Le Roc , the Ribes family, deeply committed to preserving Bouysselet, appreciates its productive nature and relatively easy cultivation. Here, 400-liter casks are preferred to support extended aging and the pursuit of structured white wines. The use of oak is therefore measured, especially since it is well integrated by the grape's natural characteristics. Emphasis is placed on clarity and varietal identity, with a high level of quality that aims for a distinctive gastronomic signature. With the younger generation, Bouysselet has also found a perfect match with Négrette in the form of a refreshingly vibrant Blouge.
Domaine La Colombière
The Le Grand B cuvée from Domaine La Colombière, aged in 400-liter barrels, combines richness, mineral tension, and remarkable aging potential. Diane Cauvin offered us an eloquent demonstration of this with a 2011 vintage, whose pristine freshness supported a highly complex aromatic expression. The fine, elegant petrol notes complemented the aromas of ripe and dried fruit without ever masking the wine's minerality. This tasting confirms Bouysselet's ability to produce truly age-worthy wines.
Belaygues Castle
At Château Belaygues , Guillaume and Séverine Veyrac's cuvée is called Nectar de Bouysselet. The philosophy is consistent with the estate's focus on crafting honest wines, emphasizing respect for and the vibrancy of the fruit. Their cuvée exemplifies this principle: aged in amphorae, it draws out aromas of apple and apricot, balancing them with tangy notes. From a well-tamed grape variety, they assert the wine's inherent fruitiness, clear minerality, and finely structured suppleness.
Château Viguerie
Cédric Faure, winemaker at Château Viguerie , is pushing the Bouysselet grape towards its natural inclinations, perfectly suited to oak aging. At his estate, barrels are the primary choice, some of them new, for aging periods of 12 to 14 months. Oxygenation plays a crucial role in his aging process, with a strong focus on expressive flavors and a balanced control of the grape's natural acidity. Here, he is reinventing traditional Fronton aging methods, harnessing the vibrancy and aromatic brilliance of a grape variety with very contemporary potential.
At Domaine Plaisance , the eponymous cuvée is called Bouysselet, a single-varietal wine. The aging process seeks to enhance its expressive potential by simultaneously utilizing several containers. First, the 500-liter barrel, as the grape variety appreciates the wood, which adds body and accentuates the mid-palate. Then, the sandstone amphora, which enhances the freshness on the finish. And finally, the tank, which allows for fine-tuning the final blend. On the Plaisance terroir, Bouysselet is trained using the goblet method on clay-limestone soils. It is distinguished by its saline character, while the winemakers carefully manage its oxidative tendencies through regular topping up.
What the oenologist tells us about Bouysselet
It's an old grape variety from the Southwest, probably originating in Béarn, as its genetics show it's the result of a natural cross between Savagnin Blanc and Plant de Cauzette Blanc. Apart from the FrontonYes, it is completely absent from other vineyards!
Its resemblance to other grape varieties has often led to confusion. It has sometimes been called Bouisselet , Bouissoulès , or even Prunelard blanc, although it has no relation to the Prunelard de Gaillac . Ancient texts mention a "Bouissalès noir" or "Bouysselou noir," which is completely unrelated: Bouysselet is unambiguously a white grape variety!
First, their canes are a purplish-red, and their leaves display small, wine-red highlights near the stem. The bunches are rather small to medium-sized and quite compact. Then, at full maturity, the thick-skinned berries turn from a greenish-white to a golden yellow, lightly dusted with bloom.
This grape variety is susceptible to drought, so it should not be planted in excessively poor or dry soils. As it is vigorous and grows upright, trellising is recommended, although some vineyards train it in a goblet style. In terms of plant health, it has some resistance to downy mildew but remains susceptible to coulure (poor fruit set). In spring, it has the advantage of budburst after the last frost, but this comes at the cost of late ripening.
Bouysselet is a grape variety whose natural vivacity harmonizes with the roundness and richness that develop during fermentation. Its tannic nuances, prized in a white wine, give it excellent aging potential. On the nose and palate, its aromatic and gustatory qualities are clearly evident: the varietal notes have the freshness of citrus fruits like ripe lemon, interwoven with hints of pear, apple, and white peach. With the help of oxygenation, its luscious complexity evokes apricot, quince, mirabelle plum, honey, and even dried fruit on the oxidative notes. Carefully crafted, it proves to be a great gastronomic wine distinguished by its hints of sweet spices, licorice, and saffron, supported by a mineral tension that leans towards flint and petrol notes in older vintages.
Official recognition of Bouysselet
The Bouysselet B grape variety has been authorized in theAOP Fronton as a secondary grape variety in 2025. For the first time, Bouysselet officially appears in the list of grape varieties for the appellation. The extract from the specifications details its status:
- Main grape variety: Négrette ;
- accessory grape varieties: Cabernet franc, Cabernet-sauvignon, Cinsaut, Cot (Malbec), Fer servadou (Braucol), Gamay, Mérille, Syrah, Négret pounjut, Bouysselet ;
- the Bouysselet is limited to 10% of the grape varieties planted of operation.
Timeline of the recognition of the grape variety
Rediscovery of the old pre-phylloxera vines of Bouysselet in Villaudric by the Domaine La Colombière estate.
Re-registration of Bouysselet in the official catalogue of French vine varieties, making its distribution possible.
The ODG of Fronton officially engages with the INAO in the work of modifying the specifications in order to have Bouysselet recognized within the appellation and, ultimately, to pave the way for a white wine of Fronton in PDO.
The INAO national committee approves the draft amendment to the specifications.
Official Journal of April 16: final approval of the new specifications including Bouysselet as an accessory grape variety.
In 2026, the winegrowers' union of Fronton submits an application for recognition ofAOP Fronton white wine made from Bouysselet grapes.