Guy Breton

1980, Villié Morgon, Jules Chauvet, Lyonnais microbiologist, first winemaker of natural wines without sulfur dioxide, was educating the first on the disciples, among them the first Marcel Lapierre. Together with Lapierre there are three other small producers in the area interested in a natural winemaking approach in one of the most industrialized lands of wine in France. Alongside Marcel Lapierre, Jean Paul Thévenet, Jean Foillard and Guy Breton, the historic American importer Kermit Lynch, starting shortly after to work with all four called them "The Gang of Four", a revolution had begun that would have influenced the whole world . Guy Breton also called P'Tit Max, has always worked on vineyards at important altitudes to always guarantee grapes of great fruit and excellent acidity, essential in spontaneous fermentation. The Guy Breton approach in fermentation is the classic Chauvetian: semi-carbon winemaking, however, drawing off as soon as it senses the tannin in order to produce Gamay of extreme finesse and femininity; this is Guy Breton's style, very pure and precise juices from Beaujolais terroirs.

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