60% Chenin Blanc, 30% Cabernet Franc, 10% Grolleau from Bourgueil, Loire Valley, France

Bright • structured • honeyed• elegant

This natural sparkling wine is made in the méthode traditionnelle, the same as Champagne but from the Loire Valley. Hand-harvested grapes are co-fermented using native yeasts, and the wine undergoes full malolactic fermentation. Aged on lees for one year, then another 12 months in bottle, this Crémant offers fine bubbles and a textured, elegant palate. No filtration, no fining, and no sulphur are used at any point, preserving the purity and precision of the fruit.

In the cellar, grape parcels are treated by terroir: grapes from gravelly soils go into stainless steel; those from clay-limestone are fermented in old oak. Fermentation is natural, sulphur use is minimal, and yields are kept low to ensure concentration and balance.

Catherine and Pierre Breton are fourth-generation winemakers who farm approximately 15 hectares in Bourgueil and Chinon. Their viticulture is strictly natural, with no chemical fertilisers or herbicides used. The couple are passionate advocates for sustainability and terroir, harvesting by hand and letting the land guide their winemaking. Their Crémant is a refined expression of their craft—joyful, unmanipulated, and alive.