Originally from Auvergne, Jean-Sébastien Gioan arrived in Paris in 1997. He met Antony Cointre who would make him drink his first natural wines.
In 2002, he created an individual courier company which led him to frequent militant establishments in natural wines, such as Le Baratin at Raquel and Pinuche, Le Verre Volé at Cyril Bordarier or Le Chapeau Melon at Olivier Camus. It will be an opportunity to refine your knowledge of terroirs and grape varieties, and to assert your taste for fruit, thirst and pleasure wines.
In 2005, he seized the opportunity to work eight months in Touraine, at Thierry Puzelat, who introduced him to his winemaking methods and his work in the vineyards.
Jean-Sébastien Gioan left to settle in 2006 in the Pyrénées-Orientales, and continued his apprenticeship as a winegrower with Jean-François Nicq "The Boss" at Domaine des Foulards Rouges, who in 2007 offered him to vinify the grapes from 'a plot of old carignans which he looked after all year. These are the first bottles of Pari Trouillas and Potron Minet.
In 2008, in addition to more theoretical viticulture training, he cultivated 6 hectares of vines in the Aspres. The Potron Minet estate is born. Since 2009, it has been based in Fourques in the Aspres region and rents 10 hectares of vines grouped into five separate islets spread around the village.
The 10 hectares of vines are cultivated according to the specifications of organic farming.
The different grape varieties are distributed according to approximately 3 hectares of carignan and as many black grenache, 1 hectare of mourvèdre, 1 hectare of gray and white grenache in goblet, mostly fiftieth but the oldest of which was planted in 1905, 1.5 hectares of thirty-year-old syrah, produced in double Cordon de Royat, and small plots of maccabéo and small-grain muscat, in goblets complete the planting.
Average yields are 20 hl / ha.
The grapes are harvested manually in 20 kg cases, then cooled in a cold room for 12 to 24 hours before vatting.
The floating-cap vats, previously saturated with carbon dioxide, receive the grapes in whole clusters, without sulphiting or yeasting.
Carbonic maceration lasts 8 to 15 days, without pigeage or pumping over, with indigenous yeasts and without the addition of sulphites.
At the end of devatting, the press juices obtained by pneumatic pressing are combined with the drop juices, and finish their fermentation in barrels or in floating-cap vats, depending on the cuvées.
All transfers are made by gravity. The wines are neither filtered nor fined.
During bottling, manual and by gravity, the wine receives 10 mg / l of SO2.