The Domaine Breton family vineyards have been cultivated in the Loire valley since 1886, relying on organic and biodynamic agricultural principles to produce Chinon, Bourgueil, and a bit of Vouvray. Their wines are the result of terroir, conscientious teamwork, and artisanal savoir-faire.
They favour producing natural wine that relies on native yeasts found on the skins of the grapes, seeking the real expression of a terroir in its subtle and unique aromas. Harvest is completed by hand at the peak of maturity of the grapes, followed by meticulous selection.
Their wines are not filtered, and no sulfites are added during the fermentations; only minimal sulfur at bottling. The red wines contain less than 20 mg/l of SO2 total and the whites contain less than 50 mg/l. Slow elevage in tank or hand-selected wood barrels is carried out to correct tannin levels, resulting in wines of oustanding quality and definite character.