At the Domaine des Peyre, we know that in the evening, under the arbor, chilled sparkling ros\u00e9 wines are the life of the party! We’ve created a cuv\u00e9e that swings: our JAZZ cuv\u00e9e is a blend of 60% Cinsault and 40% Vermentino, sparkling using the Charmat method. After making our still ros\u00e9 wine, yeast and fermentation liqueur are introduced into a high-pressure vat at 20\u00b0, where the sparkling wine is produced over a fortnight. With the vat closed, carbon dioxide is prevented from escaping, resulting in an effervescent wine that is then chilled to around – 2\u00b0 to halt fermentation, and filtered before bottling. We therefore use the same method as for prosecco to make this JAZZ cuv\u00e9e, which enables us to preserve aromas and freshness, and obtain a lovely, fine, elegant, persistent bubble that arouses greed with subtle peach aromas. As an aperitif, of course, but also as an accompaniment to fruit desserts, and with all the cuisines of the world! A JAZZ cuv\u00e9e with a party spirit. 13.50 \u20ac on sale at the Domaine des Peyre boutique.<\/p>\n","protected":false},"excerpt":{"rendered":"
At the Domaine des Peyre, we know that in the evening, under the arbor, chilled sparkling ros\u00e9 wines are the …<\/p>\n","protected":false},"author":3,"featured_media":2407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2,18],"class_list":["post-2408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-vine"],"acf":[],"yoast_head":"\n