Domaine Belargus began from the wine estate of Anjou legend Jo Pithon, but had new life breathed into it by Ivan Massonat, part-owner of Phillipe Pacalet in Burgundy. Not bad credentials. The estate is dedicated entirely to Chenin Blanc and is farmed biodynamically. Nearly all of the wines produced are dry, even when using fruit that hails from the Grand Cru of Quarts de Chaume, an appellation renowned for its sweet wines. Yields are low, and the winemaking takes its sweet time in the cellar. Fermentation is spontaneous and takes place in French oak, lasting anywhere from a week to many months.