Catherine and Pierre Breton are the real life bon vivants vignerons of lore. The Bretons farm eleven hectares of vines just east of Bourgueil in the village of Restigné. The Bretons first introduced biodynamic practices into their viticulture in 1994, just after receiving their organic certification in 1991. Recently, they started the three-year process of seeking biodynamic certification. In fact, they have become international icons for the natural wine movement in an area where the climate and soil can make organic viticulture difficult.

The Bretons farm vineyards on varied soil types, including gravel, limestone, clay, schist, and yellow tuffeau. Their wines are made primarily from Cabernet Franc with small quantities of Chenin Blanc for their Vouvray. Together, they divide their wines into three categories: Natural Wines (for easy consumption), Classic Wines (that represent the typicity of the appellations), and Wines of Terroir (vinified individually by parcel).

Harvest is manual. It begins alcoholic fermentation in wooden vats, followed by malolactic fermentation, for all their red wines. White wines are pressed as quickly as possible after harvesting. Vinification is carried out with the natural indigenous yeasts specific to each terroir. The Wines of Terroir from Chinon and Bourgueil are destined for long life in your cellar. A 1964 made for unforgettable drinking in 2008! Each of the Breton cuvées is unique, with differences in soil, vinification, and élévage all playing a role while still demonstrating a familial resemblance.