The Montlouis-sur-Loire vineyard extends along the left bank of the Loire, east of Tours, facing the Vouvray appellation. The parcels selected for the Brut Nature rest on clay-flint soils with coarse elements locally called "perruches", typical of the appellation, overlying a subsoil of limestone tuffeau — the soft Touraine chalk that imparts the wines' distinctive minerality. The vines, aged between 20 and 50 years, benefit from a temperate climate with a slight continental influence from the Cher, offering cool nights that preserve the natural acidity of Chenin Blanc. Yields are deliberately limited to 35 hectolitres per hectare for sparkling wines, well below the regional average.

The Domaine François Chidaine has been certified biodynamic since 2003 (Biodyvin) and now practises regenerative agriculture: permanent cover crops, no-till farming, coexistence of indigenous plants between rows to develop a complex fungal network and sequester carbon. No synthetic chemicals are used, only natural preparations from plants and minerals. For the Brut Nature, harvesting is manual with successive sorting. Alcoholic fermentation takes place with indigenous yeasts in 600-litre demi-muids for over five months — François Chidaine seeks slow fermentations lasting throughout the winter in his cool limestone cellars. Malolactic fermentation is avoided when possible. After bottling, natural secondary fermentation is followed by ageing on lees for at least 12 months. No dosage is added, preserving the pure expression of the terroir.