About Us

Upcoming dates for professionals....

• January Monday 23 - Wednesday 25th Millésime Bio at Montpellier Hall 10 - N° 306

• January Saturday 28 and Sunday 29th Renaissance des Appellations Greniers Saint Jean in Angers - Table avec Richard Leroy

• February Sunday 5th Our cellar will be open with others winemakers in Saint Lambert du Lattay

• February Monday 6 to Wednesday 8th Salon des Vins de Loire in Angers - Parc Expo M 297

• February Thusday 21th Hors-piste - Gaillardises - Vinisud Aéroport Hôtel - Maugio in Montpellier (Same date as Vinisud)

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The creation of a wine merchant business (négociant-eleveur)

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Jo Pithon’s dream has always been to set up a ‘négociant’ business, similar to those in Burgundy and the Rhone Valley, offering top quality wines. The idea of vinifying and aging wines made from the Chenin and Cabernet Franc grape using the different soil-types of the region was too tempting to resist...

At the beginning of 2008, Jo Pithon and Isabelle Pithon, changed direction as only wine growers and decided to create a négociant-éleveur business with Joseph Paillé, Isabelle’s son, and Wendy Paillé, his wife, still retaining 5 hectares of their original estate, notably the famous Les Treilles, for they remain vignerons at heart!

The idea is to work hand-in hand with growers, using predominantly Chenin and Cabernet Franc grapes. A work- plan has been created as follows :

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• Careful selection of the plots, with a preference for organic production
• Supervision in the vines throughout the year.
• Deciding on the harvest date
• Personally purchasing the grapes or juice

This means having a trusting relationship with the wine growers and a profound knowledge of the Loire Valley. This knowledge Jo gained by spending much time in cellars all over the world over a period of thirty years, glass-in-hand!

But of course everything started in the Loire Valley

The idea of maturing wines and improving their quality, nurturing them a bit like one would a child, to bring out the best in them, appeals to Jo. The process is a marriage between time and moderate oxygenation.

Maturation is mainly in burgundy barrels, the wines being left from 10 to 18 months depending on the style.

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