Biodynamic & certified organic. 100% Chenin Blanc. From 3 hectares of vines ranging from 5 years to over 80 years in age. Clay/limestone soils over tuffeau stone. Hand-harvested in small bins. Native yeast fermentation with no additions in barrel at cool temperatures for 4 months. Malolactic fermentation occurs naturally during aging in oak (less than 20% new barrels for 12 months). Bottled unfined and unfiltered with minimal sulfur.

Biodynamic & certified organic. 100% Chenin Blanc. Le Gory is Yvonne’s top white wine, hailing from a parcel within La Côte that allows Chenin Blanc to develop complexity and depth—its terroir of nutrient-rich red clay, sandstone, and limestone provide what Chenin Blanc needs to achieve full ripeness while maintaining lively acidity. Château Yvonne only produces two-three barrels of Le Gory each year; Matthieu purchases new barrels for this cuvée each vintage. It follows the same élevage as the regular Saumur Blanc but is then held back for an additional year of bottle age.

Biodynamic & certified organic. 100% Cabernet Franc. La Folie comes from plots in the village of Champigny itself with vines ranging from 15-50 years in age. Clay and limestone soils. Hand-harvested. Native yeast fermentation with no additions in 50 hl concrete vats for 4 weeks. Aged for 12 months in half 38 hl foudre and half in 4-5 year old barriques. Bottled unfined and unfiltered with minimal sulfur.

Biodynamic & certified organic. 100% Cabernet Franc. From 2 hectares of vines ranging from 5 to 80 years in age. Clay/limestone soils over tuffeau stone. Hand-harvested in small bins. The cold temperature in their caves delays fermentation and gives a natural pre-fermentation maceration. Native yeast fermentation in 38 hl foudres for 4 weeks. Malolactic fermentation occurs naturally during aging in oak (20% new barrels for 12 months). Bottled unfined and unfiltered.

Biodynamic & certified organic. As part of a long-term vision to develop premier cru vineyards in Saumur, Mathieu Vallée introduced two single-vineyard wines – ‘Le Beaumeray’ for red and ‘Le Gory’ for the white. A total of .5ha from two plantings, one from the 1960s and one from ’99 (a selection massale from the famous ‘Le Bourg’ of Clos Rougeard). Native yeast fermentation in 38hl foudres for four weeks, then moved for a few months into oak barrels (20% new), then is aged in bottle for another year before release. Some of the vines for this cuvée may be somewhat young, but this site is of special provenance, and planted on some of the best terroir in La Côte. This is Cabernet Franc with a special sense of grace.

Biodynamic & certified organic. 100% Cabernet Franc. From a one hectare plot of vines ranging from 15 to 50 years in age. Sandy-clay over Turonian-era limestone. Hand-harvested in small bins in the early morning to keep temperatures low. Native yeast fermentation in concrete vats for three weeks; no pumpovers are performed to limit extraction. Aged for eight months in concrete vats. Bottled unfined and unfiltered with no additions apart from minimal SO2.

Biodynamic & Certified organic. 100% Pineau d’Aunis. A limestone-clay soil, on southwestern exposition, gives in autumn a particular orange-red color to the vines’ leaves -- hence the origin of the name of the wine. The hand-harvested grapes, half of which are destemmed, are placed in concrete tanks for ten days of carbonic maceration and spontaneous fermentation with native yeasts. The wine is then aged in foudres for 12 months without racking before bottling in July 2022.