After pressing, the juice is allowed 2 days of natural clarification by sedimentation. Next, the juice is placed in barrels and tanks. Alcoholic fermentation converts the natural sugars into the wine's soul while the flesh of the grape creates its rich bouquet. Sancerre Jadis is racked and bottled in accordance with the lunar cycle and is sure to charm your palate – but you must first let the wine pass its first Easter holiday.
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