Ja Ja funky After 18 months in barrel

After 18 months in barrel and tank and 14 months in bottle on its lees

The grapes are harvested by hand and fermented spontaneously with native yeasts

using spontaneous fermentation with native yeasts before maturing half in steel and half in large oak vats for 36 months

The wine is crafted using biodynamic methods

or pair it with vegetable starters

Ja Ja funky After 18 months in barrelJa Ja from Domaine Nvice is a very original take on Poulsard, the emblematic red grape of the Jura. Instead of being made as a red, the grapes are pressed directly, with only a very short maceration, resulting in a pale, delicate wine that sits somewhere between a white, ros, and even an orange style. The fruit comes from biodynamically farmed vineyards on limestone and marl soils around Poligny. Fermentation is spontaneous with indigenous yeasts, and