Fermentation is spontaneous and lasts four to six weeks. The wine is then racked into old tonneaux and stainless steel tanks for two to three months of aging on the fine lees. The wine is then lightly filtered and bottled for its secondary fermentation. The wine ages an average of two years sur lattes before disgorgement and finishes dry with a scant gram or two of residual sugar.

The wines of François Pinon are considered among the finest of Vouvray. François, a former child psychologist, took over the estate from his father in 1987, and has steadily made a name for the estate over the past 10 years. He is a serious winemaker whose main focus is "to keep the typicity of both the appellation and the vintage" in all his wines.