We have created the Lise and Bertrand Jousset estate at at the dawn of the 2004 vintage, a carefully considered project and a shared desire. Our philosophy has been the same since the beginning: as a canon or a table companion, wine is made to be drunk and shared. Afterwards, at we make wines for every moment.

Why Montlouis sur Loire?

– For Chenin, sorry Ch’nin! An extraordinary grape variety, one of the most beautiful in the world, if not the most beautiful (at least if we say so!). It allows us to express ourselves fully from dry to dry. the bubble. But it also requires a lot of work and attention, because it cannot tolerate mediocrity, nor even approximation, that is to say...

– For its accessibility. Young and penniless to start, there's better! Settling down Montlouis sur Loire allowed us to enjoy superb terroirs without (too much) breaking the bank.

– For its terroirs, with a common denominator a rock that makes us think so much: tufa. And today? Our estate covers 11 hectares in the Montlouis sur Loire et Touraine appellation. We work Chenin (on 9ha), Chardonnay (on 1ha), Gamay and Grolleau (both on 1ha). Our 27 plots are located mainly in Husseau and a little in St Martin le Beau and Lussault. They are between 5 and 100 years old, for the old vines.

À THE CELLAR:

The grapes have come in, the work is now done at home. The cave. There’s no pumping here, we work by gravity. Nothing serious on the contrary, since the grape juice will naturally go down to the barrels... after a few preliminary steps.

For whites and rosés:

– pressing: gentle, slow and adapted to the with grapes, to keep only fruit and noble aromas.

– settling: short rest of 18 hours maximum for this freshly squeezed juice. Time to remove the biggest impurities... without enzymes of course.

For reds (when we make them):

– maceration: carbonic, if the grapes allow it, to extract fruit and freshness.