Bertrand Jousset's wine growing venture began when he joined a viticulture program after a stint in the military. Lise grew up on a dairy farm south of Nantes and came to wine as waitstaff in the UK and France, then as a sommelier inParis. Aspiring vignerons, the two moved to the left bank of the Loire for the freedom and reasonable cost of land that Touraine had to offer. Their goal was to grow the best Chenin Blanc possible.
The Joussets believe that 95% of wine comes from the vineyard, but that the last 5% is still very crucial. Choices intheir winemaking process ensure that their wines whilefalling into the category of ‘natural’ are without off odoursand flaws. Only the absolute minimum amount of sulphitesis used in the winemaking process, so nitrogen and carbondioxide are used to protect the wine during the final steps.