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Cinsault 50%; Grenache 40%; Syrah 10%
Produced with grapes grown on silica clay soils. The wine is produced by the saignée method for rose wines. The juice is drawn from a vat of crushed grapes that are to be used for making red wine after just a short period of contact with the grape skins.This extracted juice is fermented in stainless steel tanks. The wine is aged for 5 months in stainless steel before bottling.
In 1978 Raphaël Pradelle produced the first Domaine du Jas wine. His son Hubert subsequently joined him in the business and undertook the transition to full organic methods, achieving certification “Agriculture Biologique” in 2001. Hubert has now been joined in the business by his wife, Anne-Marie and their son Pierre. They have also incorporated Biodynamic practices into their operation. This means that they organise their winemaking activities in accordance with the biodynamic calendar, and utilise home-made, natural products such as nettle manure as part of their vineyard management.
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