Main image Click to view image in fullscreen Guy Breton 2022 Rouge

Guy Breton 2022 Rouge

Appellation : Fleurie

Stock available in stores

- Paris
- 8ème
Unavailable
31 Av. Franklin Delano Roosevelt 75008 Paris

Tel: 01 82 82 33 33
- Pessac
- Pavillon Catelan
Unavailable
135 Av. Jean Jaurès 33600 Pessac

Tel: 05 47 50 17 17
- Bordeaux
- Tourny
2 in stock
3 Place Tourny, 33000 Bordeaux

Tel: 05 47 50 55 55

In-store stock does not take into account availability at our warehouse.

Item available for click & collect within 6 working days. In case of emergency, please contact us.

Quantity

The available formats:

75cl

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The product
In details

Flavouring
freshness, cherry, greedy
Grape Varieties
Gamay 100%
Tasting temperature
16 °C
Optimal consumption
best from 2025
Service
open 1 hour before

The producer

Domaine Guy Breton

Guy Breton, affectionately nicknamed « P'tit Max » (Little Max), is one of the figures who marked the qualitative renewal of Beaujolais starting in the 1980s. By taking over his grandfather's family estate in 1986, the winemaker made a radical break. At that time, the identity of Beaujolais was degraded by the standardization imposed by the wine merchants (négociants) who used selected yeasts (like 71B), which gave the wines a uniform banana flavor (isoamyl acetate molecule). In search of meaning in his work, P'tit Max joined a group of winemakers nicknamed « the gang of four », whose tutelary figure was Marcel Lapierre, along with Jean-Paul Thévenet and Jean Foillard. This group was modeled on Jules Chauvet, an oenologist and researcher, and a pioneer of sulfur-free winemaking. These rebel winemakers are at the origin of the natural wine movement in France. Their philosophy involved a return to ancestral practices : banning synthetic herbicides and pesticides, favoring mechanical and manual labor. Harvesting grapes at perfect ripeness to avoid chaptalization and benefit from a rich yeast population. Refusing the use of thermovinification, which was very popular in Beaujolais. Guy Breton's signature still lies today in his mastery of semi-carbonic maceration. This traditional Beaujolais winemaking technique is carried out with whole clusters (ungrapped grapes) and generally lasts between 10 and 15 days. The process begins with cold-soaking the grapes, a crucial step to minimize the extraction of tannins. Pressing is done using a vertical press which extracts a clear juice, rich in aromas (enzymatic intra-cellular fermentation). Aging takes place in used barrels to provide micro-oxygenation without masking the fruit or the terroir. Regarding sulfur, the wines are neither fined nor filtered, and the addition of sulfur dioxide (SO₂) is reduced to a minimal dose, often only at the time of bottling. Focused on the Morgon appellation, the Breton estate covers a little more than 4 hectares (notably the lieux-dits Saint-Joseph and Les Charmes), on granitic and schistous soils. The estate produces wines of exceptional delicacy, often described as "fruit bombs." This lively and ethereal style, which gives the Morgon cuvée P'tit Max (the estate's oldest vines) an unexpected aging potential, is concrete proof that Guy Breton's non-interventionist philosophy reveals a true terroir, that of Beaujolais.

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