Breton Bourgueil Trinch
Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically grown hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.
The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.
Name of Estate/Domaine:
Domaine Catherine & Pierre Breton
The nose is fresh with aromas of red fruits leading to a palate which is light and fruity with red-cherry flavours and good balance.
*Natural wines are suitable for Vegans & Vegetarians
Country & Region
France - Loire Valley - Bourgueil
100% Cabernet Franc
Their vineyard in Bourgueil enjoys a clement climate – exactly what Cabernet Franc, a late-developing varietal, needs. In Bourgueil they have different types of soils. Soils of ancient alluvium called “Galuches” or “les Galichets,” calcareous soils, and clay-flintstone soils called “les Perrières.”
Vines are 25-40+ years on average. Vineyards receive ultra-organic care. No chemical fertilisers, only organic manure is used, plant diseases are treated by mineral or vegetal preparations. Pierre’s family have always farmed organically. Catherine and Pierre also farm biodynamically, the vineyard work is carried out in accordance to the planetary calendar, also, all wines are left for a whole lunar month, after the ageing period, before being bottled.
Maceration 18 days at low temperature
3 weeks controlled alcoholic fermentation
Aged in large 600L wooden foudres
No filtration (they tend to use racking-off as a way of filtering the unwanted matter from the wines)
Use of 10mg/L of SO2 at bottling when necessary.
Bottled in Spring while it still shows all its fruity, youthful vigour.
Tomato salads, mackerel dishes and white meats.