The Bretons have been farming their eleven hectares biodynamically since 1994. Pierre is the primary cellar master, but the wines under the "Dilettante" label are the pet projects of Catherine. This Vouvray sec is grown on 40 year-old vines, and treated exquisitely with ultra-intense organic care, no mean feat in this northerly clime; they avoid chemical fertilisers and weed killers, restrict yields to something like 40-45 hl/ha (although some cuvées are below 35 hl/ha) and harvest by hand. The Bretons use indigenous yeasts and their desire for natural wine making comes through strong in their resistance to the use of sulphur, with typically just 10 mg/litre added at bottling to many cuvées, although some are bottled without any sulphur at all.
The dry Vouvray La Dilettante will reward with ageing although in youth, its crisp freshness is a sheer delight. The innate characteristics of the terroir and Catherine's delicate, evenhanded touch bring out the best that Vouvray has to offer. There is something emotive about this wine, with its soft texture, stroke of mineral, and notes of wildflowers. It is a wine of true pastoral pleasure.
From the winery: "Dry white wine, fresh and ripe from a ground of clay with flints. The happy medium of the minerality of the terroir, the acidity of the wine and the grape's ripeness."