Domaine Pithon-Paille | A vibrant and unique range of Loire Valley wines

Domaine Pithon-Paille | A vibrant and unique range of Loire Valley wines

"These are ready to drink, highly enjoyable Biodynamic wines perfectly fitted for lovers of lighter reds and vibrant whites."

Originally from Saint-Lambert du Lattay, Jo Pithon, passionate artisan winemaker and fervent defender of the great wines of Anjou, launched the original family Domaine in 1978 with a strong focus on low interventionist principals, a whole new concept in the 1970s. Focusing exclusively on organics and biodynamics in the vineyard and the cellar, Pithon uses nettle and chamomile treatments for the vines, as little copper as possible to fight mildew, and ungulated manure buried in the vineyard for soil nutrition. Natural yeasts and manual harvests further contribute to the final quality of the wines. To maintain the high quality and organic practices the yields are kept very low, with machinery being almost never used in the vineyards. Vinification processes are slow and exist at naturally occurring temperatures, for the most part in large neutral oak vats.

The estate prides itself in treating the earth and their vines with respect, a process that will always result in healthier and more enjoyable wines. While the estate has been around for over 40 years, it became Pithon-Paille in 2008 when Jo Pithon came together with Isabelle Pithon, Joseph Paillé and Wendy Paillé. Most of the estate's vineyards were already in the Pithon family, but the grapes were not vinified and sold under the Pithon-Paillé name until the collaboration.

At Pithon-Paillé, the vision and the values are inextricably tied to the vineyards. The Domaine rules are simple: harvest from old vines planted in great locations. The main estate is located on a plot in the Armorican range with soils comprised of rolled gallets, igneous rocks, limestone and clay.

In a region known for sweet wines, the envy of the world, Jo decided to pivot toward the exciting prospect of dry whites made from Chenin Blanc and also blending atypically Chenin with Sauvignon Blanc and Melon de Bourgogne. Jo is also a winemaker of talent when it comes to red wines, with magnificent Cabernet Franc and Grolleau produced with exquisite balance.

Jo considers Chenin blanc among the top three varieties alongside Chardonnay and Riesling. If Chenin Blanc is grown on complex soils and harvested when balanced, not too soon (otherwise it’s green), not too late (otherwise it’s overly rich), it is a spectacular variety. In 2018, Jo Pithon sold his estate to Ivan Massonat, a businessman and long-time wine enthusiast. Ivan and Jo have partnered together with a common goal - to make wines that become the reference for Chenin blanc globally.

This is a very popular range of wines that we are honoured to import and stock here at Clos Cachet.


Mozaik brings together the two great terroirs of Anjou: dark schist and bright limestone. From the region of Montreuil Bellay, the Chenin Blanc is farmed biodynamically. Fermentation takes place in large, old wooden casks, where the wine ages for about a year before being released. There is a purity to the wine that will appeal to lovers of low-intervention offerings from the Loire Valley, and a real sense of terroir shines through. Peaches and apples are joined by notes of honeysuckle and chalky minerality.


The grapes are pressed then cold temperature settled. The fermentation takes place with natural yeasts in wooden frustoconical vats. The cuvée is aged for one year in these same barrels. A drop of sulphur is added before bottling to preserve purity. With a pale yellow colour, the aromas of clear white and clear yellow fruits. The mouth-feel is ample with a beautiful acidity characteristic of Chenin and the subsoil of schist. 100% Chenin Blanc.


In order to get a gentle extraction of aromas and tannins, grape maceration is soft and slow. The fermentation takes place in tanks and the ageing done in neutral French oaks. A drop of sulphur is added before bottling to preserve the purity of our wines. A garnet red colour, a bouquet mixed by the aromas of red and black fruits. The mouth-feel is structured with beautiful acidity and is a little tannic. 100% Cabernet Franc.


In 2008, Jo Pithon ventured out of his comfort zone to find a quality "glou-glou" cuvée, that he could share with friends on the vineyard. Choosing to make the wines from the native Grolleau grape variety, he solely intended this range to be for the estate's grape pickers. Yet with its phenomenal success with a Swedish importer, whom decided to buy all the stock it quickly elevated to one of the best sellers of Domaine Pithon-Paille.

Since then, the saga Grololo has been shared in more than twenty countries and the iconic Grololo red cuvée is now available in white and rosé! To illustrate this crunchy play on words on the Grolleau grape variety, Jo asked his artist friend Judith Debryun to create an illustration that pays tribute to the gluttony of this cuvée. Thanks to the talent of Judith, in a romantic and bohemian stroke of a pencil, Grololo was born.


The three grape varieties are pressed slowly over a long time, before being aged in vats for a year. The final blend, with proportions leaving room for the expression of each grape variety, is carried out at the last moment. A golden yellow colour, a fruity and charming nose enhanced by Sauvignon, a full and greedy mouth of Melon de Bourgogne, and a tension of Chenin.


This rouge wine is created with a short carbonic maceration with a gentle extraction of aromas and tannins during the fermentation in stainless steel tanks. A drop of sulphur is added before bottling to preserve purity of expression. A garnet red colour, it has intense aromas of red fruits on the nose. The mouth-feel has beautiful acidity and is a little tannic. 100% Grolleau.


For the Rose the grape is harvested at maturity to express gourmet and fruity aromas. Pressed directly after harvest, the grapes only macerate for the time of pressing. Fermentations take place in stainless steel vats and the wine is aged on the lees until it is bottled in February. A salmon pink colour, a fruity nose with aromas of red fruits such as strawberries, and a savoury, thirst-quenching and creamy palate. This is provencial in style and very delicious. 100% Grolleau. Rosé wine.