Sancerre Blanc Sauvage

As a vibrant aperitif or to accompany chilled shellfish like lobster or crayfish, grilled fresh-water fish such as pike or trout, swordfish, sea bass or salmon, or white meat and poultry, Sauvage Sancerre Blanc is an ideal choice.

Sauvage is issued from a careful selection of parcels out of 2 hectares (fives acres) of limestone located in the Champtin hamlet and Bué-en-Sancerre. Those old vines, managed under an organic viticulture process produce exceptional grapes and extremely pure and concentrated juice.

After 12 months of maturing on the lees, the wine is bottled without filtration or cooling.

100% organically cultured, the Sauvage Sancerre Blanc grapes are fermented naturally, without the addition of yeasts.

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.