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Pierre Breton

The vineyards at Domaine Pierre Breton see ultra-intense organic care, no mean feat in this northerly clime; they avoid chemical fertilisers and weed killers, restrict yields to something like 40-45 hl/ha (although some cuvées are below 35 hl/ha) and harvest by hand. Once the grapes have arrived at the cellars they are fermented according to terroir, with those from gravelly soils going into stainless steel, whereas those from clay-limestone vineyards are fermented in old oak vats. The Bretons use indigenous yeasts and their desire for natural wine making comes through strong in their resistance to the use of sulphur, with typically just 10 mg/litre added at bottling to many cuvées, although some are bottled without any sulphur at all.