After setting up in 1989 and converting to organic agriculture the following year Catherine and Pierre Bretton precide over vineyards in the Bourgueil, Chinon and Vouvrey regions, evolving and creating truly special wines that continue to turn heads and please palettes. Indeed, the different appellations provide varied soil types; the Bourgueil offering gravel, limestone and clay silex , the Chinon providing limestone and yellow tuffeau and the Vouvrey, clay silex. While the attention to detail and to remaining truly artisan greatly benefits the wines, all of which are harvested by hand bringing out the ripeness of the grape and made exclusively with indigenous and natural yeast. The wines are never filtered but made in slow elevage tanks and woods barrels selected to correct tannins to make certain that each of them are worthy of the Breton name.
