Collection: Domaine Breton

For 5 generations, the Breton family has been based in the Loire. They cultivate two mono-varieties from the Loire, Chenin and Cabernet Franc.

Their practice of organic farming supports their defense of a living balance.

With gentleness, they bring together ancient alluvial soils, called Galuches, siliceous clay soils, called Perrières or Pierres Rousses and clay-limestone soils, called tuffs in the Bourgueil, Vouvray and Chinon appellations.

Following a manual harvest, at maturity, in boxes, followed by careful sorting, on a sorting table in the cellar, our vinification is carried out with natural indigenous yeasts specific to each terroir.

The harvest is destemmed or not. It begins an alcoholic fermentation in wooden vats, followed by malolactic fermentation, for all our red wines.

The white wines are pressed as soon as possible after picking. Malolactic fermentations are not done on all vintages.

The wines are unfiltered, sulphur-free (SO2) during fermentation, and low in bottling

The red wines contain less than 20 mg/litre of total SO2, and less than 50 mg/litre of total SO2, for the white wines.

Aging is slow, in vats or wooden barrels chosen to correct the tannins.

There craftsmanship is based on the knowledge of our terroirs and our observation

With the philosophy of organic and biodynamic cultivation that has been practiced in the vineyard since 1990.

Domaine Breton is looking for the balance of the soil and the plant. Benefiting from an aged vineyard, which they preserve with care. The family replaces dead vines with vines from a mass selection.
The organic treatments is limited and adapted to the climatic conditions of each vintage. The picking is manual and at optimum maturity.

All wines are also Vegan.

„We have chosen to vinify wines that we define as "natural".
Natural wine is a 100% pure grape wine, vinified with indigenous yeasts (found naturally on the skin of the grape, as opposed to exogenous yeasts resulting from synthetic chemistry), without chemical additives and by limiting the addition of sulfur to the strict minimum to continue its evolution in the bottle.
It is the true expression of a terroir, with subtle and non-reproducible aromas.
It is alive, greedy, unique.
It is a reflection of its winemaker and its terroir.
It is opposed to so-called technological, standardized and reproducible wines throughout the wine world.“