Bourgueil Trinch!

Aged cheeses and lamb.

Pierre Breton practices organic viticulture and uses only a minimal dosage of sulfur. The wine is classified as made from “organic agriculture”.

Hand-harvested Cabernet Franc from 30 year-old vines on gravel soils. 18-day cold maceration and natural fermentation in tank, elevage in old barrels. Bottled unfitered with little to no added sulphites.

Catherine and Pierre Breton are the real life bon vivants vignerons of lore. They are passionate about what they do they enjoy sharing it with others and they entertain with a generosity and charm. That they make great wine with such integrity makes our appreciation of them complete. The Bretons farm eleven hectares of vines just east of Bourgueil in the village of Restigné. They produce Chinon and Bourgueil as well as a bit of Vouvray creating honest wines for both early consumption and longer aging. The Bretons first introduced biodynamic practices into their viticulture in 1994 just after receiving their organic certification in 1991. Recently they started the three-year process of seeking biodynamic certification. In fact they have become international icons for the natural wine movement in an area where the climate and soil can make organic viticulture difficult.