The first mention to Chenin Blanc comes from the Anjou designation of origin, in the Val de Loire. Chenin Blanc variety is vigorous and fruitful, but it quite depends on the soil where it is planted. It has early budding so it is susceptible to spring frosts. It has late ripening and is prone to suffer botrytis cinerea, powdery mildew and wood diseases. Its clusters are medium to big sized while berries are rather small.
Most of the Chenin Blanc vineyards are planted in the central part of the Val de Loire, where a wide range of wines are produced. Chenin Blanc is doubtlessly the base for Crémant de Loire, Saumur and Vouvray sparkling wines as it provides light-body and honey notes (the best sparkling wines from Vouvray have good ageing proprieties). As far as late harvest sweet white wines is concerned, Chenin Blanc is a true finding; at the Vouvray, Montlouis, Bonnezeaux and Quarts de Chaume appellations, wines are distinguished by its high sugar content, are strong thanks to botrytis and stand out for its high acidity that enables them to keep its quality for years. Still wines from Vouvray, Saumur and Anjou can be found as off-dry wines version, with honey, straw and apple notes and remarkable acidity. There are other appellations such as Savannières that produce interesting, mineral dry wines, aged both in barrels and lees. The best wineries in the region in relation to Chenin Blanc are: Foreau and Huet in Vouvray, François Chidaine and Jacky Blot in Taille aux Loups at Montlouis, and Nicolas Joly in Savannières.