Pascal Janvier Jasnieres Cuvee Sainte Narcisse 2015 region_Franken with 55% of the must

with 55% of the must free-run juice

Each sip progresses into fresh plums and nectarines with sea salt and vanilla

the temperature and alcohol levels are regulated to ensure the best possible vodka

Finishing clean and crisp with lingering acidity

86% Cabernet Sauvignon

Pascal Janvier Jasnieres Cuvee Sainte Narcisse 2015 region_Franken with 55% of the mustThe 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