François Chidaine worked alongside his father Yves for many years before setting out on his own in 1989. He purchased assorted parcels and expanded the estate to today's total of 30 hectares of Chenin Blanc, many of which are dominated by old vines of 40 to 80 years of age. Today, Chidaine embraces "regenerative agriculture”, a no-till farming approach where permanent cover crops of indigenous and sown plants coexist with the vines. Additionally, by building soil, François improves the rate at which CO2 is removed from the atmosphere and converted into plant material and soil organic matter.

Touraine enjoys a temperate climate, it is located at a meeting point of oceanic and continental air masses carried by the Loire.The harvest is manual for a better selection of grapes. Following a slow pressing in a pneumatic press, alcoholic fermentation is carried out by indigenous yeasts in demi-muids (620-liter casks). This process can last up to six months. Malolactic fermentation is not encouraged. Maturation takes place on total lees and generally lasts between 6 and 8 months.

At the Domaine, François is a true champion of the Chenin Blanc grape and touts its ability to produce vibrant wines that age gracefully. He produces an entry-level line of Touraine wines, all of which overdeliver at their value price points. Two sparkling wines serve as an excellent introduction to Chidaine's various expressions of Chenin: a Méthode Traditionnelle made with grapes from younger vines in Montlouis that spend 12 months on the lees, as well as a Petillant made from Vouvray vines that aged 36 months sur lie.