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dried fruits and ginger spice with a long finish and rich mahogany color
ensuring a low juice-to-skin ratio that led to naturally-concentrated wines with remarkable color across all Bordeaux varieties
medium-length finish with accents of clove
lemon and lime introduce this lovely brut-style sparkling
intense and perfectly suited for those as bold as their wine
Pascal Janvier Jasnieres Cuvee Sainte Narcisse 2015 Bottle:1 dried fruits and ginger spiceThe grapes undergo a two hour pressing following the harvest. The juice is then put in cuve for twelve to twenty four hours, is racked, and then begins alcoholic fermentation. Temperatures during fermentation are monitored and must not pass 20 25 degrees Celsius. Sugar levels are monitored daily. Fermentation is monitored daily and stops when equilibrium is found between the acidity and sugar. Another racking takes place after fermentation, then the
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