Description
Pierre and Catherine Breton’s Grolleau comes from 20-year-old vines. Grown on sandy soil in the commune of Chouzé-sur-Loire. Organically farmed. Hand-harvested. The grapes are crushed, then the vats are saturated with carbon dioxide. The absence of oxygen inhibits yeast activity and promotes the action of enzymes that break down the grape pulp. After three weeks, the broken-down grapes are removed from the vat and gently pressed in a pneumatic press. Aged in three-year-old barrels. Bottled at the end of February with a light sulphur treatment: 15 mg/L total SO2.
In the vineyard, in the cellar
- GRAPE VARIETY: Grolleau
- HARVEST: Hand-picked, carefully sorted into 20-kilo crates.
- VINIFICATION: 15 days of carbonic maceration
- AGEING: Aged in barrels for 6 months before bottling in the spring
The winemakers tell you about it
“This wine, made from an old Loire grape variety (Grolleau), will strike you as vibrant with youth. Its low alcohol content allows it to retain its delicious, crisp aromas. Best served chilled, it’s the perfect wine to return to work with a light heart!”
Grolleau, a rare and distinctive grape variety
Grolleau is a red grape variety grown exclusively in France, primarily in the Loire Valley. A descendant of Gouais, it is very hardy and vigorous. It produces light, pale-coloured wines with low alcohol content. They often evoke aromas of crushed strawberries and offer a supple, delicious and easy-drinking profile. Just like this Grolleau from Pierre and Catherine Breton.
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What to drink with a Grolleau from Catherine and Pierre Breton?
- Simple grilled dishes
- Oven-baked sea bream fillet
- Impromptu salads
- Rillons
- Aperitif with a selection of tapas
