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Pascal Jolivet


Balance, freshness and precision: the Pascal Jolivet style

When the terroir, the know-how and the patience reveal and sublimate the complexities of Sauvignon Blanc and Pinot Noir.
"Talent and taste are not enough, only style counts" P. Cardin

The Loire is a region rich in history and heritage. Our estate is surrounded by the Châteaux de Cheverny and Chambord.

Two grape varieties, three terroirs and an exclusively natural vinification. We show you the unique expression of our wines from Sancerre and Pouilly-Fumé.

Our partnership with this mythical area of ​​Cape Town in South Africa shows the style of the Sauvignon Blanc signed Pascal Jolivet.

Introducing the recipe by Kiyomi Mikuni, the owner and chef of “Hotel de Mikuni”

    “Salmon steak, yuzu sauce” Ingredients 2 slices of salmon 1 yuzu 1 tablespoon honey 40g+ 30g unsalted butter flour salt pepper Preparation 1. Salmon is seasoned with salt and pepper and sprinkled with flour. Slice the yuzu with the skin. 2. Heat butter (20g) in a frying pan and bake from the skin. When the…

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VinVin | Gamechangers in Wine

Translated from dutch. Read the original post   For the head study Wienakademiker I wrote a thesis about the online market in the Netherlands, the question was whether there was a market for a site that offers higher wines. It emerged that about 10% of the market in the Netherlands was online – that will now…

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Sauvignon Blanc has become the go-to wine for Americans during the pandemic

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