It was Sauvignon Blanc that lured Bertrand to Valençay and the soils, which are chalky and sandy clays flecked with flint – the perfect ingredients for making a Loire Valley Sauvignon Blanc with a forceful varietal expression and plenty of citrus and green fruit flavors. While he is permitted to add Chardonnay, Bertrand feels that it only detracts from the quality of his Sauvignon Blanc. Gentle pressing, natural yeast fermentation in stainless steel tanks, four months in the fine lees.