Petit Manseng is a white grape variety primarily grown in South West France, where it is used to make sweet wines in the Jurançon and Pacherenc du Vic-Bilh regions. The grapes are known for their stonefruit flavors such as peach and apricot, as well as citrus and sweet spice. Petit Manseng grapes have a low yield and a long ripening season, during which they undergo a process called "passerillage" which concentrates the grapes' sugar content. This process is made possible by the grape's thick skins and loose bunches, which prevent botrytis, and its high level of acidity. Petit Manseng wines are often fermented in oak barrels, adding a spicy complexity. Although Petit Manseng is primarily grown in South West France, it is also found in Spain's Basque region, Australia, and the US, particularly in Virginia. It is considered superior to its larger-berried cousin, Gros Manseng, and is often blended with it and other varieties such as Petit Courbu or Sauvignon Blanc.