Jacoulot Crème de Cassis “Tradition” Grignolino aged ten months in French

aged ten months in French and American oak

the wine fermented at temperatures up to 34 degrees Celsius for about 6 days

WINEMAKING | Grapes are harvested by hand with fermentation using indigenous yeasts in stainless steel

with a sweet and fresh finish

Jacoulot Crème de Cassis “Tradition” Grignolino aged ten months in FrenchUn Kir 1 2 oz Crme de Cassis de Dijon Topped with 6oz Blanc Aligote (crisp, dry white wine) from Burgundy Jacoulot Crme de Cassis de Dijon In the 1950s, Vincent Jacoulot's descendants began branching out from brandy into fruit crmes and liqueurs. As with all things Jacoulot, these products draw on Burgundy's rich culinary traditions. Crme de Cassis de Dijon, Pche de Vigne, Mre, and Framboise: these liqueurs allow us to savor the bounty of Burgundy's