Looking for a white to beat the heat, this bottle from Pascal Jolivet is the perfect summer drink. Situated 125 miles south of Paris, the Sancerre landscape undulates at an altitude between 650 and 1,300 feet. The Loire River on the Eastern side of the hilly environment creates a relatively temperate microclimate for the wines.

Each terroir is vinified separately in thermo-regulated stainless steel tank. Limestone brings minerality and finesse. Limestone clay enhances fruit and richness. Flint provides structure and minerality. Each grape is sorted during the harvest; working by gravity to respect the natural flow of the juice within vinification process. A light pressing is done to preserve the integrity of the fruit.
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. After fermentation, the wine spends a further two months maturing in stainless steel before bottling.