Winery BRETON

The wines of Pierre and Catherine Breton (Winery of the same name, located around Bourgueil), whether they are thirsty, more greedy or for initiates, are made from the only Cabernet Franc grape varieties for the reds and Chenin for the whites. Catherine takes particular care of the latter and is proud to present her own vintages. The know-how of the Breton people is fully expressed through these ancestral practices of respect for the "living" part of the wine, a sign of the Rablaisian spirit typical of the Loire Valley! The Winery Breton converted to organic farming in 1990, after having met Jules Chauvet, a champion of organic farming in the Beaujolais region. 

This means their involvement in the recognition of terroir wines from a respected and generous nature! The fifteen or so vintages come from plots of land on clay-limestone and clay-siliceous soils. The soil is enriched with organic compost, which is ploughed and hoeed. The low-yielding vines (40 hl/ha) are cared for with vegetable and mineral preparations. The hand-picked grapes are destemmed and delicately brought to the winery. Started without yeasting or sulphur, the vinification is done according to the vintage in stainless steel vats or truncated cone barrels where they are then aged between 12 and 18 months.

Catherine and Pierre were joined by their son Paul who works mainly in the Vouvray vineyards.