No compromise, this is our « Wine Philospohy » for the making and maturing of our wines from La Soufrandière and BRET BROTHERS.

For BRET BROTHERS  : 1 Wine = 1 Plot of vines = 1 Winegrower (from whom we buy standing grapes)

	A selection of old vines (over 40 years old) from the best Terroirs in the Mâconnais, tended by  passionate winegrowers who care for the vines and terroir
	Determining the best time for picking the grapes by our own controls of maturity
	Hand-picking the grapes in small 20 kg boxes with our own team for scrupulous sorting of the grapes if necessary
	Slow and cautious pressing of whole grapes without crushing or destemming in two pneumatic presses
	No cultivated yeasts or bacterias used. Wines undergo natural fermentations, both alcoholic and malolactic with yeasts and bacterias naturally present on the grape skins
	No acidification (notably in 2003)
	Slow natural fermentation in “pièces bourguignonnes” (oak barrels containing 228 litres) or in stainless steal tanks for our Pouilly-Vinzelles La Soufrandière, in our underground cellar ; 11-month long aging
	A selection of very high quality « Brut de Tubage » corks that  were not Peroxyde-treated (H2O2), to avoid the bleaching effects of the latter on the cork
	Bottling in our cellar, using our own bottling line
	Stocking of our wines in our underground cellar (constant temperatures from 11 to 16°C, 51 to 60°F)
	Shipping the cases in reinforced export cardboard cases. Assortment possible