Domaine Breton
Domaine Breton was founded in 1985 by Catherine and Pierre Breton, who that year inherited the winemaking legacy of five generations of the Breton family, dedicated since 1886 to viticulture in the territories of Bourgueil and Vouvray, excellences of the Loire Valley. In particular, 1985 marks the year when Pierre, having left his job at the local cooperative winery, vinified his first personal vintage. Five years later, Pierre and Catherine converted the estate to organic and biodynamic farming, a courageous choice for the time, while in 1994 the first wine without added sulfites was produced. Today, Catherine and Pierre are assisted by their children France Paul and Baptiste, with whom they are committed to defending the world of artisanal wines of which they were pioneers.
The vineyards that make up Domaine Breton are distributed among the territories of Chinon, Bourgueil, and Vouvray, where the traditional varieties Cabernet Franc and Chenin Blanc mainly find their place, along with small percentages of Grolleau, another local grape. The soils vary depending on the reference area, with the presence of limestone, clay, gravel, and flint in Bourgueil, of chalky gypsum in Chinon, and again clay and limestone in Vouvray. The vines are cultivated according to the principles of organic and biodynamic agriculture following criteria that seek a perfect balance between the plant, the climate, the environment, and the soil structure. Once the grapes have reached full ripeness, manual harvesting takes place, accompanied by careful selection of the bunches. The winemaking process is conducted using only indigenous yeasts and excludes the use of additives and enological aids, involving the use of stainless steel tanks and wooden barrels as winemaking vessels. The masses are never filtered, and the amount of added sulfites is either none or minimal.
reference, with the presence of limestone, clay, gravel, and flint in Bourgueil, of chalky gypsum in Chinon, and again clay and limestone in Vouvray. The vines are cultivated according to the principles of organic and biodynamic agriculture following criteria that seek a perfect balance between the plant, the climate, the environment, and the soil structure. Once the grapes have reached full ripeness, manual harvesting takes place, accompanied by careful selection of the bunches. The winemaking process is conducted using only indigenous yeasts and excludes the use of additives and enological aids, involving the use of stainless steel tanks and wooden barrels as winemaking vessels. The masses are never filtered, and the amount of added sulfites is either none or minimal.origin.Domaine Breton was founded in 1985 by Catherine and Pierre Breton, who that year inherited the winemaking legacy of five generations of the Breton family, dedicated since 1886 to viticulture in the territories of Bourgueil and Vouvray, excellences of the Loire Valley. In particular, 1985 marks the year when Pierre, having left his job at the local cooperative winery, vinified his first personal vintage. Five years later, Pierre and Catherine converted the estate to organic and biodynamic farming, a courageous choice for the time, while in 1994 the first wine without added sulfites was produced. Today, Catherine and Pierre are assisted by their children France Paul and Baptiste, with whom they are committed to defending the world of artisanal wines of which they were pioneers.
The vineyards that make up Domaine Breton are distributed among the territories of Chinon, Bourgueil, and Vouvray, where the traditional varieties Cabernet Franc and Chenin Blanc mainly find their place, along with small percentages of Grolleau, another local grape. The soils vary depending on the reference area, with the presence of limestone, clay, gravel, and flint in Bourgueil, of chalky gypsum in Chinon, and again clay and limestone in Vouvray. The vines are cultivated according to the principles of organic and biodynamic agriculture following criteria that seek a perfect balance between the plant, the climate, the environment, and the soil structure. Once the grapes have reached full ripeness, manual harvesting takes place, accompanied by careful selection of the bunches. The winemaking process is conducted using only indigenous yeasts and excludes the use of additives and enological aids, involving the use of stainless steel tanks and wooden barrels as winemaking vessels. The masses are never filtered, and the amount of added sulfites is either none or minimal.
reference, with the presence of limestone, clay, gravel, and flint in Bourgueil, of chalky gypsum in Chinon, and again clay and limestone in Vouvray. The vines are cultivated according to the principles of organic and biodynamic agriculture following criteria that seek a perfect balance between the plant, the climate, the environment, and the soil structure. Once the grapes have reached full ripeness, manual harvesting takes place, accompanied by careful selection of the bunches. The winemaking process is conducted using only indigenous yeasts and excludes the use of additives and enological aids, involving the use of stainless steel tanks and wooden barrels as winemaking vessels. The masses are never filtered, and the amount of added sulfites is either none or minimal.origin.
