Gros Manseng, a close relative of Petit Manseng, has long been cultivated in southwestern France, particularly in Jurançon and Pacherenc du Vic-Bilh. Historical records trace its presence back centuries, where it played a crucial role in the region’s winemaking traditions. Unlike Petit Manseng, which is mostly used for sweet wines, Gros Manseng is more commonly vinified dry, offering fresh and aromatic wines with a characteristic balance of richness and acidity.

During the 19th century, Gros Manseng was a workhorse variety, prized for its hardiness and ability to withstand the region’s humid climate. The grape's thick skins provide natural resistance to disease, making it well-suited to sustainable and organic viticulture. Historically, it was blended with other local varieties to create lively, food-friendly wines, but in recent decades, varietal expressions have gained recognition.

Today, Gros Manseng remains a key component of southwestern French wines, offering citrus, stone fruit, and floral notes with a crisp, refreshing finish. Its ability to retain acidity in warm climates has also led to plantings in Spain and the New World, further extending its historic legacy.