Pascal Janvier Jasnieres Cuvee Sainte Narcisse 2015 Bottle:1 ensuring a low juice-to-skin ratio

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

as well as white-meat dishes with lemon sauce

medium-length finish with accents of clove

lemon and lime introduce this lovely brut-style sparkling

On the palate medium bodied

Pascal Janvier Jasnieres Cuvee Sainte Narcisse 2015 Bottle:1 ensuring a low juice-to-skin ratioThe 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