Vouvray Pierres Rousses Catherine et Pierre Breton 2017

Lot presentation

Vouvray Pierres Rousses Catherine et Pierre Breton 2017

The wine

The old Chenin vines, on average 55 years old, grow on plots situated in Vernou-sur-Brenne, where the soil is largely composed of clay and flint. Each plot of vines benefits from organic and biodynamic cultivation methods. In the vineyard, the estate favours manual harvests. This is combined with a rigorous sorting process to eliminate as much grey rot as possible, the source of unpleasant aromas. Once in the winery, the Chenin grapes are pressed for over three hours using a pneumatic press. The settling process, which separates the clear juice from the lees, is then carried out 24 hours after vatting. Alcoholic fermentation is completed in one- to two-year-old barrels. Lastly, the cuvée is aged in 400 litre barrels for ten months before being bottled.
The pale yellow colour is enhanced by an expressive bouquet displaying notes of white fruit and flowers. Displaying a lively and intense palate, this wine offers aromas of citrus, peach, and pear, culminating in a flavoursome finish with a subtle acidity.

About the Producer Catherine et Pierre Breton

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.

Detailed characteristics