Jo Pithon is a star of the Loire. To launch a domaine in 1978 guided entirely by low interventionist principals and focusing exclusively on organics and biodynamics in the vineyard and cellars was virtually unheard of in the area. For forty years now he’s been championing dry white wines in the Côteaux-du-Layon, a place where dessert wines were hitherto the be-all-end-all. He was not only the first in the area to champion living soils but also the first to create hyper-terroir wines from individual parcels after the Burgundian fashion.
“One of the wine-bar-world’s most sought after glou glou drops, this Grolleau pairs with almost everything and goes down all too easily. Chill it down to 12 degrees and let it quench your thirst and rest your mind. Grolleau is such a gorgeously low alcohol grape taut with the food friendliest of acid and a rustic charm. Carbonic maceration highlights the red fruited character of this indigenous Loire variety while also keeping the tannin down low. A wine made simply from tenderly pampered, biodynamically farmed vines that produce faithful and nourishing grapes year after year. This is the essence of what the Italians call ‘vino al vino’: wine from wine.” – Andrew Stewart, Vino al Vino