Les Bournais sits on a limestone plateau overlooking the Loire River, a site François Chidaine himself describes as "magical". Long abandoned, the vineyard was replanted in 1999 out of conviction: it is one of the most outstanding parcels in Montlouis. Unlike most of the Montlouis vineyard, which rests on clay and flint (silex), Les Bournais is defined by its unique combination of clay and limestone — the name itself referring to the specific type of limestone found here — with a subsoil of tuffeau, a soft, white limestone rock through which the roots penetrate deeply. This composition brings Les Bournais closer to the terroir of Vouvray, endowing the wine with power, body and chalky minerality.

Domaine François Chidaine farms its entire vineyard under certified biodynamic agriculture since 1999 (Biodyvin). No chemical phytosanitary products are used; the soils are grassed over, melliferous and nematicidal plants are sown between the rows, and preparations are made exclusively from plant, animal and mineral matter. Harvesting is manual, with successive meticulous sorting to retain only grapes at optimal maturity. After pressing in a pneumatic press, alcoholic fermentation is carried out by indigenous yeasts in 600- to 620-litre demi-muids, a process that can last up to six months. Ageing continues in the same barrels, on fine lees, for 5 to 9 months, adding texture and complexity without masking the purity of the fruit.