Malolactic fermentation normally happens in the following spring. The duo works their 6 hectares of vines all organically, producing 12 different wines. The couple has now opened a little bistro in the center of the town of Arbois.Vinification Method: Grapes are hand harvested in small baskets.
Grapes are sorted by hand and destemmed before undergoing a very light press. It is made of:This is a “Vin de Liqueur” with 180 to 220 grams of residual sugar. The fruit is macerated for ten to thirty days with treading done twice a day. 33 % Ploussard grapes, 33 % Chardonnay grapes, 34 % Savagnin grapes. This varietal Poulsard comes from 20-30 year old vines rooted in clay marl soil, carbonically macerated with native y
You can view your wishlist by creating or login account. This deliciously fun (“on zoue” means “lets play” — but the way a child would say it) sparkler is made from grapes from young vine Ploussard.Vinification Method: Grapes are hand harvested in small baskets. Nearly pink in the glass with a cherry red core, this light bodied red possesses pretty red berry flavors and vibrant acidity.Pairing: Serve before dinner or at picnics, this charming wine works wonders with lighter meats, vegetable pasta dishes, cold cuts, fresh fruit, light cheeses and creamy pastries.Vinification Method: Grapes are hand harvested in small baskets. only, with some residual sugar. Batonnage occurs every ten days for three months during certain vintages. The fruit is macerated for ten to thirty days with treading done twice a day.
Yellow apple core, pear nectar and almond paste followed by succulent minerality dovetail into a dry finish.Pairing: Works with fowl, aged cheeses, pork dishes, dried fruits or simply by itself.This is a “Vin de Liqueur” with 180 to 220 grams of residual sugar. If you are concerned about heat or frost damage but would like to ship your wine immediately, we do offer expedited shipping options for an additional fee. Domaine de la Tournelle - Évelyne et Pascal Clairet - Vins du Jura à Arbois. Les données sont conservées pendant une durée de 13 mois.
Evelyne and Pascal Clairet created their vineyard in 1991. Aromas of tart strawberry & bright cherry dominate, giving way to a light-bodied palate of red berries & vivacious acidity. The wine is bottled the following spring without filtration or sulfites.Tasting Note: Scents of homemade strawberry jam spread on freshly baked bread dominates the delectable nose. Order 12 bottles and get a 5% discount with code CASE5 Get four hand-selected wines from a new wine region each month.Subscribe to get special offers, the first look on new discoveries, invites to events, and stories about what inspires us in the world of wine.We’re inspiring more thoughtful, approachable, and delicious experiences with wine. 18° alcohol. Only native yeast is used and the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to old oak barrels where it rests for 8 to 18 months. Alcoholic fermentation is started in a temperature controlled tank, then is transferred into 228-liter old barrels to finish fermentation. The duo works their 6 hectares of vines all organically, producing 12 different wines. The wine is bottled without filtration.Jenny & François Selections 401 Broadway Suite 2010 New York, NY 10013 -- All sales made by USA Wine Imports Inc, NYS License Number 1023862 -- All sales reps are solicitors for USA Wine Imports
Between 0 to 20 mg of sulfur may be added at this time, depending on the strength of the vintages, in particular the level of acidity present. Only native yeast is used and the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to oak barrels where it rests for 3-4 months.
The wine is fermented with indigenous yeast and zero sulfur, when the vintage allows. Domaine de la Tournelle Jura Poulsard 'L'uva Arbosiana' 2016Please be advised that due to COVID-19, shipping carriers are receiving a higher number of orders than usual. The fruit is macerated for ten to thirty days with treading done twice a day.
AOC Arbois. It then spends 7 years without addition of sulfur and with no topping up, under cover of a vail of yeast (voile) that slows the process of oxidation. During this whole time the wine is topped up every 10 days (ouillé) without any addition of sulfur. Please allow up to 12 working days for the delivery of this product.
Red wine Barrel Biodinámico Organic Natural.
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