​​Jonathan Didier Pabiot is the fifth generation of Pabiot’s to have toiled the soils of Pouilly. His grandfather, Lucien and father, Didier, were principally collaborators, but in 1990, they built a modern cellar above the hamlet of Les Loges and began bottling their own wines. Jonathan studied at the local college in Cosne-sur-Loire to learn viticulture but dropped out, fearing his lessons contained too much theory and too little practice. Instead, he headed to Faugères and completed an internship at Domaine Léon Barral, famous for its natural methods of vinification. In 2006, he returned to Les Loges hoping to convince his father to grow organically. His father, being sceptical, only granted him 2.5 hectares and he then rented an additional hectare to start production of his first wines. Six months later, his father saw the results of his son’s organic approach and decided to follow Johnathan’s lead and by 2010, all 20 hectares were certified organic. Today, Domaine Jonathan Didier Pabiot is one of the only three organic growers out of the 120 domaines in Pouilly-Fumé and they are currently transitioning to biodynamic vinification.

The appellation Pouilly-Fume is mainly known for white wines that are floral and fruity. There, the terroir is an association of a semicontinental climate with millions of years old soil. The ground is made up of Kimmeridgian marls, hard limestone and flint giving a mineral, fine and bright aspect to the wine. The soil in the vineyard are plowed mainly in winter and in early spring to respect the structure of the soil while the plant is growing. Their plots have the particularity of being planted mainly on hillsides, steep slopes, or even terraces. The vines are planted on different types of soil, mainly limestone, limestone rocks and shell limestone (kimmeridgian marl). These exceptional terroirs are the base of the minerality in their wines. Being close of the Loire, their wines grow in a special micro-climate which is unique to our area. All the vineyards have been cultivated organic since 2006 and biodynamic since 2016. They work with great attention to details and with much care on every step of the vinification of the wines.They always adapt the way of working to respect the plant and it’s natural cycle. Only a healthy plant can produce well balanced wine.