Guy Breton, organic wines from BeaujolaisGuy Breton, nicknamed "Petit Max" by his friends, is an important wine reference in Beaujolais. Together with Marcel Lapierre, Jean-Paul Thévenet and Jean Foillard, he is part of the Beaujolais "Gang of Four" of the 1980s: a group of visionary winegrowers whose philosophy is centred on the revaluation of old vines, the use of organic farming practices that banish the use of sulphites and adopt minimal interventions to let nature do its work and help the terroir express itself.
Their work has led to a re-evaluation of Beaujolais, demonstrating that this region of Burgundy, which has always been recognised for its "Nouveau", can produce significant, complex wines with character. Breton's wines are very drinkable, not too alcoholic or tannic. He took over his grandfather's domaine in 1986 and now cultivates 4 hectares organically, about 80% of which is planted in the Morgon appellation. The age of his vines varies, with the oldest 80-year-old vines dedicated to his "Vieilles Vignes" cuvée.
After careful selection of the grapes in the vineyard, vinification begins with carbonic maceration at low temperatures. Fermentation takes place naturally and usually lasts between 15 and 21 days. Once the process is complete, the grapes are pressed in an old wooden press. The wines are then aged in used Burgundy barrels before being bottled unfiltered and unrefined.
