Jean Bourdy - Cotes Du Jura 2018 Zinfandel The recipe used reflects the

The recipe used reflects the tradition of fisherman grilling fresh-caught branzino and drenching the fillets with olive oil

This flaky sea salt will add a nice textural contrast to any dish you cook

100 % sustainably farmed in Castelvetrano

Pair with salty cheeses

Jean Bourdy - Cotes Du Jura 2018 Zinfandel The recipe used reflects theCTES DU JURA ROUGE Region: Jura Grape: Poulsard, Trousseau, Pinot Noir Vineyard Size: 3. 20 hectares Soil: red clay, gravel Average Age of Vines: 30 40 years Farming: biodynamic Harvest: by hand Winemaking: whole cluster, spontaneous fermentation in old oak with indigenous yeasts Aging: 48 months in old oak Fining: none Filtration: none Added S02: 40 mg