Grololo-Groulleau VDF



Despite being Pithon’s entry level offering, the Grololo is by far his most popular and is allocated throughout the world. Slightly carbonic, the wine is fresh and vibrant and should be served at cellar temperature, if not slightly below. The grapes are 100% bio-dynamic, and grow on silty clay and limestone soils. It is aged entirely in stainless steel drinks like melting-pot ode to the Loire Valley, northern Beaujolais and the steep hills of the Rhone Valley. VDF wines were never allowed to carry a vintage designation, although the rules have recently changed. This wine is 2019 vintage, and subsequent years will be labeled as such.


Jo sources these biodynamic grapes from a single farmer, who he has worked with for years.


Slightly carbonic, the wine is fermented exclusively in stainless steel with indigenous yeasts, and no chaptalization or acidification is ever allowed.

Tasting Note

Beautiful notes of red fruit, crushed red flowers and earth walf from the glass.

Food Pairing

The Grololo is best enjoyed as aperitif with a slice of charcuteries and cheeses.



Grape Varieties








Suggested Retail Price


Other Wines by this Producer

Anjou Blanc Mozaik


Mozaik brings together the two great terroirs of Anjou: dark schist and bright limestone. From the region of Montreuil Bellay, the Chenin Blanc is also farmed biodynamically. Fermentation takes place is 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. This is a very different expression than Baumard’s Savennieres, but a fitting and worthy companion in the portfolio.

Cremant de Loire Brut de Chenin

Cremant de Loire

This sparkling, biodynamic Chenin Blanc comes from the Saumurois Appellation, which is characterized by chalky tuffeau and sits just southeast of the town of Puy Notre Dame. The base wine is fermented with indigenous yeast, and is aged for a year in second and third pass Burgundy barrels. It’s aged on the lees for another year, and no dosage is added. The wine displays a complex bouquet of ripe stone fruit, white flowers and dried fruit. There is just a hint of fresh baked bread, coming from the autolytics. This crémant is a standout by any measure, and a phenomenal value in the world of sparkling wine.

La Fresnaye


The grapes come from the lieu-dit of La Frenaye, in the heart of Anjou’s black schists, lies on a vein of Paleozoic Devonian limestone on the southern bank of the Layon.