TERRE DE SILEX – Coteaux du Giennois Blanc

Terre de Silex : one place, one soil, one wine…
Displaying a golden yellow colour, Terre de Silex opens with a typical nose, blending the elegant crispness of the sauvignon with a gunflint character.

On the palate, the attack is forthright and taut with a nice minerality, good body and an unparalleled presence…

A fine gastronomic wine with lots of character, to discover.

Serving tips

Serve it between 10 and 12°C.
Drink it now or wait 2-10 years.

food pairing

A wine for enjoying with food, complex, delicate, try it with sushi, tuna Carpaccio or a strong cheese.

AOP Coteaux du Giennois Blanc

Centre Val de Loire

Terre de Silex



2020 shows every sign of being a sun-driven vintage. Having braved the unusual weather conditions, 2019 is a unique, early vintage – a vintage shaped by extraordinary extremes of weather, ranging from record levels of spring rainfall to summer heatwaves. September’s fine weather helped to maintain the quality potential of the harvest.

In conclusion, the 2020 vintage is set to be all about elegance.


Terre de Silex comes from very specific soils, located in the town of Saint Père.

The vines are planted in clay soil with flint (Silex) from the cretaceous period. The unusual concentration of flint found in the soil is responsible for this wine’s subtle aromas of gunflint.


As soon as they arrive in the winery, the harvested grapes are delicately pressed and the juice obtained is allowed to settle for around 36 hours. The alcoholic fermentation starts naturally at a controlled of the temperature (15-18°C).


Situated between Gien and Cosne-sur-Loire, this vineyard of 191 hectares has a temperate climate thanks to the Loire River, with a continental influence from the east. It’s planted on hillsides of the Loire extensions of the geologic formations of Sancerrois and Pouilly. Coteaux du Giennois is a small and recent appellation, even if one can find archeological evidences of winegrowing in this region since the 2nd century. In full expansion with authentic wines that reveal the originality of their terroir.


Sauvignon blanc : 100%


The wine is then matured for a few months on its fine lees until the bottling is carried out in the spring.


93 points : Terre de Silex 2020

Berthier’s 2020 Coteaux du Giennois Terre de Silex opens with a deep, pure, intense and complex, saline and concentrated nose with earthy/flinty and phenolic as well as refreshing lemon juice notes. […]


Robert Parker - Wine advocate

mars 2023

92 points : Terre de Silex 2017 Coteaux du Giennois Blanc

Clément & Florian Berthier 

Part of the range called Les Parcellaires, this wine celebrates the flint soil often found in the central Loire vineyards. It gives a mineral character to the wine that balances with the ripe apple and spice flavors to give a juicy, lightly structured aftertaste.



August 2019

“Les vins jouent le registre du fruit et de la tension en blanc.”

Guide Bettane et Desseauve des vins de France


17/20 : Terre de Silex 2017 Coteaux du Giennois Blanc

Clément & Florian Berthier

From very specific soils around the town of St-Père. The vines are planted in clay soil with an unusual concentration of flint (silex) from the Cretaceous period.

Pungent and very mineral on the nose. Pure and resonant – really grabs the inside of the mouth. Very textured with lots of green fruit flavours. Not quite ready although the fruit is fairly opulent.



July 2019

Les notes vanillées et coco dominent le nez qui finit par offrir des senteurs d’ananas et de fleurs blanches. Tout en légèreté, au toucher tapissant, la bouche se termine sur une franche acidité et des notes lactés et confites.”

Le Guide Hachette des Vins


91/100 Editors’ Choice
“Terre de Silex 2014 – Coteaux du Giennois – 91/100 Wine Enthusiast
From flinty soil, this wine shows a strongly mineral character and even a smoky edge. It is structured and tight, ripe with yellow fruits as well as citrus. A complex wine, it’s impressive and ready to age a few months. Drink from 2017.”

Roger Voss

Wine Enthusiast, 01/05/2016

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