Jasnieres Les Rosiers

Winemaking Information

The fruit is destemmed, pressed and barrel-fermented with native yeasts; it ages for eight to ten months in 350l old barrels. One to three grams of S02 per hectoliter are added at press as well four to five grams in three seperate doses prior to bottling.
SO2: During winemaking, bottling
Fining/Filtration: Light filtration at bottling (non sterile)