Ganevat - I Want More 2016 Magnum

Jean François Ganevat - I Want More 2016 Magnum

One of the vintages from the already legendary Jura winemaker whose bottles are now almost inaccessible.

Vinification without added sulfur

Without fining or filtration, indigenous yeasts

Very fruity and juicy wines that will require a few hours of aeration before being tasted.

Back label instructions (sometimes it is nice for us to copy the information generously given by the producers, it makes our lives easier, and it pleases Google):

This beverage comes from different grape varieties from several terroirs, vinified naturally, without input, indigenous yeasts, not fined, not filtered, without added SO2. The sparkling wine is a natural stabilizer.

Serving tips: "Natural" wines require some effort to make you experience great moments. Three steps will be necessary before tasting this wine in good conditions:

1) Remove the cork (otherwise the wine won't come out...) to do this, attack directly through the wax with your favorite corkscrew. Screw three or four turns, remove the cork 2 cm, blow to remove the wax that has crumbled, clean the work surface and remove the cork completely.

2) Pour a few drops of wine into the magnum to lower the level of the wine, your guests will say "what's your thing, it stings on the tongue?!" or won't say anything, because they are polite. Forgive your guests' carelessness and shake the magnum several times (with your finger on the neck, eh! Otherwise, clean the work surface again) to get out the pschitt and the CO2 that protects the wine, repeat the operation several times until the sparkle is eliminated at the start (we understand each other).

3) Ask your guests to taste objectively and share a pleasant moment, because after all, that is why you are tasting wines.