History of the Breton estate

• In 1985, Pierre produced his first vintage after leaving the cooperative winery
• In 1989, Catherine and Pierre took over 6 hectares of vineyards in Chinon
• 1990: Conversion to organic and biodynamic farming
• In 1994, Pierre took the bold step of producing and bottling a wine without the use of sulphur, with the ‘Nuit d’Ivresse’ cuvée
• In 2002, Catherine produced her first Vouvray wines at her parents’ estate
• 2008 Opening of La Dilettante wine cellar on the Île d’Yeu
• In 2016, Paul joined the Vouvray vineyards and produced his first vintage, ‘Pierres Rousses’
• In 2018, France established La Cuverie in Restigné and has been working at the estate under the auspices of Dionysus

Organic, Biodynamic & Nature

The switch to organic farming in 1994 was just the first step for the Breton estate. Their meeting with Jules Chauvet, a Beaujolais winemaker who practised entirely natural winemaking, took them further along their journey.

“Organic wine is based on the absence of chemicals in vine cultivation. Natural wine takes this a step further by fermenting without the addition of external yeasts. These yeasts are found in the grape skins, which capture the authenticity of the terroir. To achieve a holistic production process, we use no sulphur or very little; we harvest the healthy, ripe grapes by hand and use only compost following manual ploughing and hoeing.”

A few photos of the Pierre & Catherine Breton estate