 Jayer also invented a new technique called cold soak that is a pre-maceration avoiding spontaneous fermentation at temperature of about 10 oC for 1-4 days.The method aims to extract more complex aromas, color, less harsh tannins and add more nose to wines.He is noted for his wines from the premier cru Cros-Parantoux - a very small vineyard (only 1.01 hectares) of Vosne-Romanée at a high altitude above the famous grand cru vineyard Richebourg.