# Catherine & Pierre Breton Grolleau (2025)

- **Producer:** Domaine Catherine et Pierre Breton
- **Colour:** red
- **Type:** still
- **Grapes:** Grolleau
- **Region:** Loire, France
- **Style:** Natural
- **Alcohol:** 11.0%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–15 °C
- **Aromas & flavours:** redcurrant, raspberry, strawberry, cherry, plum, black pepper

## About this wine

Domaine Catherine et Pierre Breton is an iconic natural and biodynamic winemaking estate in Bourgueil, Loire Valley, with roots dating back to 1886. Celebrated for pioneering low-intervention and low-sulfur winemaking, the family estate cellar operations are now managed alongside daughter France Breton and her husband Baptiste. The Grolleau parcel is planted on Senonian sands on the upper slopes of Ingrandes-de-Touraine, situated in the middle of surrounding woods that provide a cool microclimate during hot summer months.

## Interesting facts

- The grape name Grolleau comes from 'grolle', the local French word for crow, inspired by the dark skin of the berries.
- Historically, local Loire farmers nicknamed Grolleau 'Gros L'Eau' (Big Water) and used it as a refreshing table wine for vineyard workers.
- The Grolleau vineyard is planted in the middle of woods, creating a cool microclimate that protects the vines during hot summers.

## Food pairing

As a light-bodied, highly refreshing red wine with vibrant acidity and soft tannins, this vin de soif pairs exceptionally well with lean meats, savory charcuterie, and earthy mushroom dishes without overpowering their delicate flavors.

## Wine making process

Grapes are harvested manually in small 13 kg crates to preserve fruit integrity. Vinification is carried out using short carbonic maceration with whole clusters in concrete vats, saturated with carbon dioxide gas to maintain an oxygen-free environment. Grapes are then gently pressed using a low-intensity pneumatic press. Fermentation occurs spontaneously driven entirely by indigenous wild yeasts without added sulfur dioxide. Aged in concrete vats to preserve primary freshness, the wine is bottled unfined and unfiltered early following harvest.