Prunelle de Bourgogne is one of Jacoulot’s great specialities.
The sloes, referred to as « plosses » in our region, are picked after the first frosts of winter when they are bursting with sugar. Some of the fruit’s stones are broken up in order to start a maceration which will last over a year in order to extract all the aromatic qualities of the fruit stones.
You will be amazed by the almond and frangipane aromas wafting from your glass.