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Grenache 50%; Syrah 30%; Cinsault 20%
Produced with grapes from vines aged from 35 to 70 years growing on clay, limestone soils. The grapes undergo a 30 day period of maceration before pressing. The wine is aged for 10 months in stainless steel tanks 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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