He stopped using pesticides and herbicides and spent many hours hoeing as the alternative. In the cellar he stopped adding yeasts and sugars and relied on the natural yeasts for fermentation and optimal ripeness of the grapes for sugar. He decided to vinify his wine in used oak barrels for micro oxygenation and so he became more rigorous in the cellar by taking the time to fill the barrels once a week to avoid oxidation. In 2008 he decided to form Pithon Paillé with his stepson, Joseph Paillé.
Joseph Paillé went to a school which specializes in viticulture and vinification since the age of 13. Following in the footsteps of his stepfather, Jo Pithon, he tended to argue with his professors about the conventional ways of winemaking. Not only was it proved that you can organically farm but you could also make a natural wine with low amounts of sulphur. And the results were delicious! Before he merged with Jo in 2008, he worked many internships around France, including in Burgundy and Rousillon. He then continued making wine in Ontario, Canada and then later spent 18 months making wine in Charlottesville, Virginia. He is currently pursuing applying biodynamic practices in the vineyards, using stinging nettles as green fertilizers for example.
Isabelle Pithon (formerly Paillé) married Jo in 1990. She was as much hands on as Jo was in the wine production. Always busy in the vineyards, in the cellar or in the office, Isabelle was there to help sculpt what Pithon Paillé has become. She created the back bone of the business dealing with beaurocracy – a not very desired job but of utmost importance.
Wendy Paillé was born in South Africa and soon found her interest in tasting wines in the Cape. She pursued her love for wine where she eventually moved to Virginia to follow new world wine practices. This is where she met Joseph and followed him back to France where she now actively assists with the organic practices in the vineyards, the cellar, and the office.