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The bubbles in this sparkling white come from the fermentation of natural sugars in the wine. It results in a fresh cuvéé to be enjoyed with others! More info
Entirely produced from Chenin, this wine is made from vines that sit on a clay-flint soil in the commune of Vernou-sur-Brenne. The grapes are harvested by hand and sorted twice, first at the vine and then in the cellar, to remove any rotten berries that would alter the taste of the wine. The sugar is fermented in a natural way using indigenous yeasts and then the wine is aged on its lees for 9 months before being bottled.
This sparkling white wine is fresh and thirst quenching. It would go best with your apéritifs and other festive events, accompanied by cheese and bacon canapes, tuna terrine and even with a pastry for dessert. Serve between 6°C and 8°C.
Vin de France Elle est pas bulle la vie? Catherine et Pierre Breton serve at a temperature of 10°C.
Entirely produced from Chenin, this wine is made from vines that sit on a clay-flint soil in the commune of Vernou-sur-Brenne. The grapes are harvested by hand and sorted twice, first at the vine and then in the cellar, to remove any rotten berries that would alter the taste of the wine. The sugar is fermented in a natural way using indigenous yeasts and then the wine is aged on its lees for 9 months before being bottled.
This sparkling white wine is fresh and thirst quenching. It would go best with your apéritifs and other festive events, accompanied by cheese and bacon canapes, tuna terrine and even with a pastry for dessert. Serve between 6°C and 8°C.
For almost thirty years, Catherine and Pierre Breton's achievements have been setting a great example in Bourgueil. In 1982, Pierre Breton took over the family's vines, until then the harvested grapes had been sold to the local wine cooperative. Originally covering ten hectares, there are now fifteen. The soil is worked, and if any compost has to be used, Breton limits the use of sulphur as far as possible to produce wines which are as pure as possible. The domaine has been farmed organically using biodynamic methods since 1992. Grown using massal selection, the vines are hand-picked with small crates so as to avoid any damage to the grapes; the soil is worked and compost is used. Winemaking is carried out without any exogenous yeast, and the wines are not filtered. Sulphites are hardly used and for certain wines are not used at all. Slow ageing in wood barrels makes it possible to control the tannins effectively.
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