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A biodynamic cuvée that honours the Grolleau grape, an old Loire varietal. More info
This cuvée owes its name to the unique, regional varietal used to make it. Loyal to their eco-friendly principles and their aim to respect raw material, Pierre and Catherine Breton’s domain grows their grapes biodynamically. The bunches are harvested by hand and transported to the winery in small boxes so the fruit doesn’t get damaged. The grapes are macerated for 2 weeks and matured for 6 months in casks before bottling.
Made to be enjoyed in its youth while its fresh, fruity profile is intact, this wine has a ruby-red hue with purple flecks. It carries a flavourful bouquet and is crisp on the palate. We recommend opening it with friends and serving with a dish involving mushrooms or mashed potato.
IGP Val de Loire Grolleau Catherine et Pierre Breton serve at a temperature of 15°C. It will pair perfectly with the following dishes: Terrine de campagne, Purée aux deux patates, Poêlée de champignons.
This cuvée owes its name to the unique, regional varietal used to make it. Loyal to their eco-friendly principles and their aim to respect raw material, Pierre and Catherine Breton’s domain grows their grapes biodynamically. The bunches are harvested by hand and transported to the winery in small boxes so the fruit doesn’t get damaged. The grapes are macerated for 2 weeks and matured for 6 months in casks before bottling.
Made to be enjoyed in its youth while its fresh, fruity profile is intact, this wine has a ruby-red hue with purple flecks. It carries a flavourful bouquet and is crisp on the palate. We recommend opening it with friends and serving with a dish involving mushrooms or mashed potato.
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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