Sancerre Blanc

Fresh water fish dishes, shellfish and goats cheese.

Sancerre is situated 200km south of Paris at an altitude of between 200-400m. Jolivet own 42 hectares of vineyard in Sancerre, close to the villages of Bué, Verdigny and Ste Gemme. Located close to the Loire River and surrounded by forest creates a relatively mild micro climate for the vineyards. 50% of the grapes come from ‘Les Caillottes’ vineyard grown on chalky soil, in Bué-en-Sancerre, 30% from ‘Les Terres Blanches’, the highest hill in the west on calcareous-clay soils, and 20% from the east limestone and flint soils. The vines are trained using the vertical shoot positioning system.

After fermentation, the wine spends a further two months maturing in stainless steel before bottling.

After harvest, the grapes are gently pressed. The juice is then fermented in stainless steel using natural yeasts, at 16°C for 25 days. The grapes from each parcel are fermented separately.

In 1926 Jolivet Family-Father Louis son Lucien- entered the world of wine. This date marks the establishment of the Jolivet and Son wine merchant compagny. Until then Louis and Lucien had succeeded one another as cellar masters of Château de Tracy which is located in the Pouilly Fumé appelation in France's Loire Valley. Louis and Lucien used to select the grapes buy in bulk and bottle and sell the wines over the Sancerre area. In 1982 Jacques the son of Lucien founded his own beverage distributing compagny : Les Grands Vins du Val de Loire. As a passionate wine master he encourages his eldest son Pascal then 22 to work as a sales agent of the Maison Pommery Champagne house. Nowadays Pascal still represents Maison Pommery. In that same year Jacques asks Pascal to run Les Grands Vins du Val de Loire. In 1986 Gérard Boyer- a close friend to Pascal and one of his very first customers as the three-star chef of the restaurant les Crayères in Reims in Champagne-urges Pascal to set up his own wine brand under his own name.