Breton 2023

The vineyard planted in 2004 is one of the few Loire Clone Cabernet Franc vineyards available. We use 100% whole bunch fermentation on this portion, and it makes up 25% of the final blend. The other vineyard was 100% destemmed and spent 8 weeks on the skins of the grapes this vintage. Only one punch down was done per day to keep the wine healthy. After pressing, the two parcels underwent malolactic fermentation in barrel on their own. The two components were blended after 10 months in barrel and bottled right after. No enzymes or commercial yeast was used in making the wines. 45% of the wine was aged in concrete and the rest in 500L old French oak barrels.