COLOUR
White
TYPE
Still
VINTAGE
2023
GRAPE
Sauvignon Blanc, Chardonnay
PRODUCER
Hervé Villemade
REGION
Loire
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Hervé Villemade, a third-generation winemaker, took over his family's estate in 1995 and has since transformed it into a benchmark for natural winemaking in the Loire Valley. After a severe sulfur allergy in 1997, he committed to sulfur-free winemaking, which necessitated a transition to certified organic farming in 2000. This Cheverny Blanc is a testament to his philosophy, showcasing the unique terroir of Sologne, near the Touraine sub-region. The vineyards, averaging 30 years old, are planted on sandy clay-flint soils over limestone, yielding grapes with exceptional purity and character. Villemade's meticulous viticulture and natural vinification, including spontaneous fermentation and malolactic conversion, result in wines that are expressive, balanced, and deeply connected to their origin.
ALCOHOL
12.0%
AVG. PRICE
€21
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
Hervé Villemade's commitment to natural winemaking was spurred by a life-threatening sulfur allergy.
Fact 02
This wine completes malolactic fermentation, a rare but defining characteristic for Sauvignon Blanc.
Fact 03
Certified organic since 2000, the estate's yields are significantly lower than the AOC legal limit.
Fact 04
The wine is bottled with an exceptionally low sulfur dioxide level of just 15 mg/L.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Cheverny Blanc is crafted from 70% Sauvignon Blanc and 30% Chardonnay, sourced from Villemade's estate vineyards in Cellettes, Chitenay, and Fougères-sur-Bièvre. The grapes are manually harvested and undergo strict triage before whole-cluster direct pressing. Fermentation is spontaneous, driven by indigenous yeasts in temperature-controlled stainless steel or concrete tanks, with no chaptalization or added enzymes. A key characteristic of Villemade's style is the completion of malolactic fermentation, which softens the typical Sauvignon Blanc's austerity and adds complexity. The wine is aged for approximately six months on fine lees in neutral tanks or large older wooden vats, developing texture and depth. It is bottled unfined and unfiltered with a minimal addition of 15 mg/L of SO₂ at bottling.
