In 1987, Pascal, then a breeder merchant, created the brand "Pascal Jolivet". Pascal needed a better infrastructure to develop and make his own wine. He therefore invested in 1990 to create a cellar in Sancerre with a thermo-regulated stainless steel vat room inspired by the installations in Champagne. Ultra-modern realization at that time in the Sancerre area. Pascal Jolivet still having no vines in 1990, decides to take the opposite side of the modern oenological methods of the time. He hired a young oenologist, Jean Luc Soty, with the idea of creating his own style based on natural winemaking with 100% indigenous yeasts. In 1993, Jacques Jolivet proposed to his son Pascal to buy from their cousins a magnificent vineyard of 6 hectares on the most beautiful terroirs of Bué-en-Sancerre: the Chêne Marchand, the Grand Chemarin and the plante des Prés. The Domaine Pascal Jolivet was born. The first vines of Pouilly Fumé were bought in 1995, 6.5 hectares in Tracy sur Loire. In 1995 and 1996, two consecutive years, the emblematic magazine Wine Spectator has ranked the Sancerre Blanc "Pascal Jolivet" among the top 100 best wines of the year. 2001 saw the construction of a new winery with the idea of respecting the principle of gravity from the arrival of the grapes to the bottling. The estate has never stopped growing and now includes 120 hectares between Sancerre and Pouilly sur Loire, 60 hectares in Touraine for "Attitude". These 120 hectares now represent about 80% of the production of "Signature" wines, the other 20% being purchased from winemaking partners who have been loyal to the company since the 1980s. Over the years, Pascal has developed a true style for his wines, very recognizable by its purity and elegance. Pascal creates a "bio vinification", after a very light settling, the fermentation of the juices is conducted with indigenous yeasts, the maturing "on lees" plays a fundamental role on the concentration and complexity of our wines. The process is extremely natural and the very long fermentations allow us to nourish and stabilize the wines durably using very low doses of sulphur. Today, the Pascal Jolivet estate covers 120 hectares between Sancerre and Pouilly Fumé, 60 hectares in Touraine for the Attitude.