Pinon makes two brut sparkling wines, both méthode champenoise from estate parcels of flinty clay soils over the classic Vouvray tuffeau (soft chalky limestone). The earlier-harvested fruit goes into this bottling since it receives a dosage in the end--with the riper, later-harvest grapes going into the eventual Non-Dosé Brut. The vines for both average 45 years old and have been certified-organic since 2007. The fruit is harvested manually and goes through a rigorous three-step sorting process. The clusters are gently and slowly pressed whole,and juice flows by gravity to tanks below. Fermentation is spontaneous with indigenous yeasts in tank and lasts 4 to 6 weeks. The wine is racked into old tonneaux and steel tanks for 2 to 3 months of aging on the fine lees. The wine is then lightly filtered and bottled for its second fermentation. The 2017 Brut spent two years on its lees before disgorgement and a 6-gram dosage. 10g RS with 5g acidity.
