All the grapes varietals picked manually are separated and their origins are preserved until blending. The whole bunch is then gently pressed in a pneumatic or a traditional press. To create the JACQUART’s cuvees, we only use the best must from the best part of the grapes, called “Cuvée”. The first alcoholic fermentation takes place in stainless steel vats and our wines are all 100% malolactic fermented.
