Lemon yellow in aspect, with classic aromas of gunsmoke, grass and green fruit, leading onto a palate in which mineral tones mix with those of gooseberry, pear and asparagus. Pair with shellfish, seafood and salads.

The house of Pascal Jolivet is one of the youngest and most dynamic in the Loire Valley. Begun as Grand Vins du Val de Loire in 1982, however, it later became the house of Pascal Jolivet in 1987. Specialist in the wines of Sancerre and Pouilly-Fume, which
have very quickly gained a leading position with the Michelin-starred restaurants in France, the 70 acres of vineyards in the two premier appellations of Sancerre and Pouilly- Fume, produce classically styled Loire whites.

Strong believers in letting nature make the wine as much as possible, and seeking to tame the more dynamic qualities of the Sauvignon Blanc variety, each parcel of grapes is vinified separately in stainless steel tanks, fermented slowly to allow the natural yeasts to emphasize the character and to allow the wine to express itself fully. The natural juices are fermented at a cool temperature, and left on lees for four to six months to achieve subtle but complex aromas.