The grapes undergo a two-hour pressing following the harvest. The juice is then put in cuve for twelve to twenty-four hours, is racked, and then begins alcoholic fermentation. Temperatures during fermentation are monitored and must not pass 20 - 25 degrees Celsius. Sugar levels are monitored daily. Fermentation is monitored daily and stops when equilibrium is found between the acidity and sugar. Another racking takes place after fermentation, then the wines age on fine lees in stainless steel cuve for a few more months before bottling.

Pascal Janvier never planned on becoming a vigneron. Though his parents had vineyard land of their own, they did not make their own wine. Instead, he went to school to learn butchery. However, Pascal made a sudden about-face at the age of thirty and decided to study winegrowing in Amboise. His decision was anything but a whim. Starting slowly, he has mastered his craft with a focus and passion that is contributing towards the revival of the small appellation of Jasnieres, in the department of the Sarthe in the Val du Loir.