Gentle pressing of the grapes, followed by 2 days of natural clarification in vats. Alcoholic fermentation partly in temperature-controlled stainlesssteel vats and partly in oak demimuids (600L). Aged for 12 months in 600-litre oak barrels that have already been used for several wines, with manual stirring to bring the lees back into suspension and give the wine its roundness and complexity. Racking and bottling follow the lunar cycles. The wine is left to rest in vats for 6 to 12 months before bottling.
A reminder of a sea that once was and is no more, 'Jadis' has a crystalline, sunkissed gold color, underpinned by exotic notes of mango and a hint of sea air. The full-bodied palate is a delicious blend of ripe citrus fruits and salty hints of oyster shells. The fresh, light finish is the result of rigorously precise ageing.