Mathieu Vallée has been running Château Yvonne located right in the heart of Saumur Champigny since 2007. Son of a winemaker, Vallée looks after his eleven hectares of vines (three white and eight red) which are divided into 28 parcels and planted with Chenin and Cabernet Franc. Organically certified since 2007, the work in the wine cellar is also very natural, with as little intervention as possible. Fermentation take place using indigenous yeasts and malolactic fermentation is spontaneous. Mathieu Vallée's talent is gradually becoming established given the quality and consistency of his wines, even in difficult years. Without doubt this is a domaine to be watched.

Cabernet Franc vines are cultivated on Turonian limestone soils, better known as tuffeau. The berries are manually harvested before being vinified in concrete vats with native yeast for one month. After malolactic fermentation, the wine is aged in turn in barriques for one year, in wooden barrels for six months, then in vats for three months. This single varietal is suitable for 10 to 15 years’ ageing. Austere when young, after some time in the cellar it will reveal delicious aromas of red and black fruit.