Pascal Janvier Jasnieres Cuvee Sainte Narcisse 2015 Bottle:1 cream-based sauces

cream-based sauces

dried fruits and ginger spice with a long finish and rich mahogany color

the aftertaste long

ensuring a low juice-to-skin ratio that led to naturally-concentrated wines with remarkable color across all Bordeaux varieties

Pascal Janvier Jasnieres Cuvee Sainte Narcisse 2015 Bottle:1 cream-based saucesThe 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