Fermentation
The must goes into stainless-steel vats for the first alcoholic fermentation that will transform it into alcoholic clear juice with floral and fruity aromas.
This is followed by malolactic fermentation which will make the wines of Maison JACQUART milder and less acidic, while preserving all their flavour and freshness.
After these two fermentations, the wines are clarified again to eliminate all the impurities once and for all.
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