A family story
5 generations of winemakers
The story begins in 2005, whenJonathan Pabiothe inherited his grandfather's 3 hectares. The following year, he decided to tackle the conversion toorganic, from its very first vintage. In 2010, it partnered withDidier, his father, who owns about fifteen hectares. Thus, theDomaine Jonathan Didier Pabiotwas born inPouilly-sur-LoireThe estate has grown and now comprises 20 hectares of vines, primarily Sauvignon Blanc (80%) and a small amount of Chasselas (20%). Having been certifiedorganic farmingHe continues to develop his respect for plants and living things, and then obtains certification.DemeterIn 2016, respect for and preservation of nature were a given for Jonathan; he made the choice to produce wines inbiodynamicswith minimal intervention. Benefiting from the expertise passed down by his elders, he has refined his style and progressed rapidly. This talented winemaker is on the rise and will undoubtedly continue to surprise us.
The richness of this land
Work in harmony with the environment
The vineyard extends across a diverse range of terroirs: limestone, caillotte (mineral-rich soil), and white clay. It benefits from a unique microclimate thanks to its proximity to theLoireThese exceptional terroirs are the source of the wines' minerality and contribute to the region's unique character.organic farmingand inbiodynamicssince 2016,Jonathan Pabiotpays particular attention to the preservation of the terroir and the environment. He plants hedges and fruit trees around his plots to maintain a symbiosis between his vines and the surrounding environment. As for his soils,JonathanHe does not practice any tilling, he meticulously takes care of his Sauvignons and Chasselas, the two star grape varieties of the estate. This meticulous work combined with the richness of the terroir allows the production of pure and elegant wines.
Biodynamic viticulture and winemaking
A divine result!
In the vineyard, as in the winery, thebiodynamicsis at the center of concerns.
- Bud removal and leaf removal are carried out throughout the year, in order to allow the grapes to reach full maturity.
- The winemaker only harvests when fully ripe and harvests by hand, in order to respect the fruit as much as possible.
- The winemaking and aging processes are precise. A long, low-temperature pressing is carried out during vinification, and the settling is done cold.
- Fermentation is done with indigenous yeasts, thus promoting the identity of the terroir and the authenticity of the juices.
- The wine is then neither filtered nor fined and is bottled with light sieving.
The vintageElisaThis is our favorite wine from the estate; it's vibrant and taut. Its aromas of citrus and flint perfectly represent the mineral terroir. It pairs beautifully with seafood, fish, or even goat cheese. The winemaker's talent has yielded incredible results; the wines are very elegant, clear, and have sublime mineral notes.
