"From three lieux-dits in Mont-Louis: "Les Borderies," "Le Grand Clos," "Bel Air." Oldest vines of the estate (90+ years old). High density plantings on south facing slopes. Dense Clay and silex stones before you hit pure chalk. Indigenous yeast. Fermented and aged in older 500L barrels for 10 months." —winemaker

"100% Chenin Blanc. Pinon selects 0.6 hectare's worth of its flatter, more clay-forward parcels for its sec bottling (their flintier silex soils would render the dry wine too aggressively austere). The wine is grown and made identically to the other still white Vouvrays. The vines average 40 years old and have been certified organic since 2007. The fruit is harvested by hand, rigorously sorted and whole-cluster pressed. The juice flows by gravity into tank for a spontaneous native-yeast fermentation that lasts 2-3 months; it stops naturally in Pinon's cold cellar carved into the tuffeau hillside. The wine is aged on its fine lees for 4-5 months in a variety of used oak ranging from 500-liter demi-muids to 20-hectoliter foudres. In the warm 2018 vintage, the sec finished with 8 grams RS and 4.1 grams acidity. The word "sec" does NOT appear on the label though the wine does meet the 8-gram maximum for the designation." —importer

"From three lieux-dits in Mont-Louis: "Les Borderies," "Le Grand Clos," "Bel Air." Oldest vines of the estate (90+ years old). High density plantings on south facing slopes. Dense Clay and silex stones before you hit pure chalk. Indigenous yeast. Fermented and aged in older 500L barrels for 10 months." —winemaker