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Pascal Jolivet Wines Vinification All the wines are exclusively vinified in stainless steel vats that are temperature-controlled, and the fermentation is accomplished totally with natural yeast. With the wines of Pascal Jolivet, the fermentation is longer than is practised normally in the region, between 6 to 8 weeks. The wines are then left on the lees for a minimum of 4 to 6 months, depending on the style of the vintage. Bottling takes place after the flowering of the vine next year. The philosophy of the house is to "let nature make the wine as much as possible". Style The Pascal Jolivet style aims for finesse and elegance with, above all, good balance, then the wine is best adapted to restaurants. The maturity in bottle is particularly slow, especially for the Grandes Cuvées as they show their true quality after a minimum of three to five years. |
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