Ja Ja funky using spontaneous fermentation with native

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

while the macerated part adds a bit more body and a light grip on the palate

avoiding strong tannins

balanced body

Farmers used to drink it in the fields as a refreshing “energy drink” before heavier

Ja Ja funky using spontaneous fermentation with nativeJa 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