Glassvin Decanter Antoine Jobard Indigenous yeast fermentation in barrel

Indigenous yeast fermentation in barrel and free of any additives (including zero sulfur)

Having a nose of vanilla

20% Merlot -30 years average

Not only is it environmentally friendly

Fermentation was done with indigenous yeasts and SO2 was added only after the end of the fermentation

Glassvin Decanter Antoine Jobard Indigenous yeast fermentation in barrelGlasvin Decanter fills to the widest diameter with a 750mL bottle. It can contain a full magnum bottle as well. It is narrow enough so that it does not take up too much table space. To speed up aeration, the decanter can be effortlessly swirled from the neck. We designed it so it complements our line of glassware in form for casual wine nights as well as full scale blind tasting events. Each item is handblown. H: 28. 6cm, W: 14. 5cm.