Jacoulot Crème de Cassis “Tradition” Grignolino Fermented and aged in stainless

Fermented and aged in stainless steel for 6 months

We find it quite lovely

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

The finish is exceedingly rich and supple with firmly yielding tannins

the fruit comes forward right away

Jacoulot Crème de Cassis “Tradition” Grignolino Fermented and aged in stainlessUn 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