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Pierre Breton

Catherine and Pierre Breton have been running their biodynamic estate just north of Restigné since 1997. In total they own around 15 hectares around the area, also in Bourgeuil and Chinon. Their wines scream the up-most respect for the land. The viticulture is scrupulously natural, avoiding all chemical fertilisers and weedkillers, restricting yields to something like 40-45 hl/ha (although some cuvées are below 35 hl/ha) and harvest by hand. In the cellars, the grapes are treated according to terroir: gravelly soils going into stainless steel, whereas grapes from clay-limestone vineyards are fermented in old oak vats. Only indigenous yeasts are used, filtration avoided, and sulphur is severely restricted with most cuvées receiving just 10 mg/l at bottling. Their Cabernet Francs are excellent, but their dry vouvray is one of our favourite expressions of Chenin in the shop.