Elaboration of Jean Francois Ganevat Le Jaja du Ben
Jean Francois Ganevat Le Jaja du Ben
- View: nice ruby color.
- Nose: notes of red fruit and spice presence of light.
- Mouth: Very little earthy, with hints of fruit, spicy leggermene.
APPELLATION: Vin de France (Jura)
VINEYARD: Anne and Jean-François Ganevat winery produces Jean Francois Ganevat Le Jaja du Ben with grapes Gamay and Pinot Noir vineyards are its ideal terroir in the French region of Jura, Rotalier, near the town of La Combe. . The love of the land and respect for winemaking traditions, have led some years Ganevat the house in conducting productive practice biodynamics.
GRAPES: Pinot Noir and Gamay.
PREPARATION: This wine is produced by the method of semi carbonic maceration technique common to new wines. Let's see what differentiates the traditional method of winemaking. After harvesting, the grapes are placed with large integers, ie unpeeled watertight vats, impregnated with carbon dioxide. spontaneous fermentation which takes about 20 days, without the aid of yeast and triggers. Then we proceed to pressing and, after less than two months, the wine is ready to be consumed.
PAIRINGS: Goes well with red meat dishes and fat as goose, duck and pork.
TEMPERATURE SERVICE RECOMMENDED: 16 ° C