Their family vineyards have been anchored in the Loire since 1886 – more than four generations. Domaine Breton harvests between the Loire and Vienne rivers, Bourgueil and Chinon wines from the cabernet franc grape, according to the rules of organic and biodynamic agriculture. Their bottles are the result of terroir, conscientious teamwork, and artisanal savoir-faire.
Natural Wines
Natural wine is a wine made of 100 % pure grapes, a pure origin, converted into wine with native yeasts found naturally on the skins (contrary to synthetic yeasts created in a laboratory), without chemical additives, and the addition of sulfur limited to a strict minimum for its survival. It opposes technologically standardized and reproducible wines found throughout the winemaking world.
Domaine Breton's natural wines are the real expression of a terroir in its subtle and unique aromas; are alive, gourmet and singular; a reflection of its winemaker and place of birth.
Vineyards
Domaine Breton's vineyard in Bourgueil enjoys a clement climate – exactly what Cabernet Franc, a late-developing varietal, needs. There are different types of soils in Bourgueil. Soils of ancient alluvium called “Galuches” or “les Galichets,” calcareous soils, and clay-flint soils called “les Perrières.”
In the appellation of Chinon, the soils are chalky calcareous “tuffs” in the Beaumont-en-Véron municipality.
In the appellation of Vouvray, the soils are a blend of clay and flint in the Vernou-sur-Brenne and Chancay municipalities.
Domaine Breton have implemented an organic and biodynamic culture philosophy in the vineyards since 1990. They aim for balance between the soils and plants, and benefit from old vineyards that have been painstakingly protected. They treat organically, only as much as the weather conditions of each vintage necessitates, and pick manually at optimal maturity.
In the Cellar
After a meticulous selection of the fruit, vinification is exclusively done with indigenous and natural yeasts. Domaine Breton wines are not filtered, and no sulfites are added during fermentation. Minimal sulfur is added at bottling (20 mg/l of SO2 total for reds, the whites contain less than 50 mg/l). Slow elevage in tank or wood barrels hand selected to correct tannins. The wines are created with artisanal know-how.
