passerillage (air drying) from 4 to 6 months; Pressing will occur in February, classic vinification, fermentation is naturally stopped when the wine reaches 14 to 15° of alcohol with 70 to 120 grams of non-transformed sugar. Then maturing in barrels for 3 years.
Amber dress with a spicy thigh, a guarantee of the concentration of the wine.
Others Specialities from the Jura
39210 Le Vernois
Tél. 03 84 25 33 27
Fax 03 84 25 36 13
Alcohol abuse is bad for your health, please consume in moderation
The sale of alcoholic beverages to minors is prohibited
