A beautifully pristine style of Pét-Nat, there's red currant and raspberry aromatics, with a gentle toastiness and crunchy, lengthy acidity. It's made from organically grown Gamay and Groulleau (a super obscure Loire Valley variety), both from 60 to 80 year old vines. Lise and Bertrand Jousset produce a range of Pét-Nats, and clearly have a dab hand with the style.

Purchasing 3.5 hectares in Montlouis-sur-Loire in 2003, Lise and Bertand Jousset have quickly made a name for themselves. They now biodynamically farm small plots totally 13 hectares, and produce wines made with minimal intervention.