Organically farmed 50-year-old vines on gravelly soils. 3-week carbonic maceration followed by delicate pressing and natural fermentation without inputs in old barrels. Aged in cement eggs and bottled unfiltered and with minimal to no added sulfur in the first spring after the harvest.
Catherine and Pierre Breton: natural wine pioneers, masters of Bourgueil Cabernet Franc, and close friends of Chabrol. Domaine Breton is a century-old family operation that has been bottling wines under their own name since 1985. In the late eighties, they started their conversion to organic and later biodynamic farming, and already in the early nineties, they had fully adopted the “nothing added-nothing taken away” approach to winemaking. These bon-vivants are beloved throughout the wine world and their domaine is one of our favorite pit-stops during our wine trips.