Bourgueil Clos Senechal 2020 Domaine Breton

Bourgueil Clos Senechal is a red wine produced by Domaine Breton in Benais, in the Loire, and obtained from pure Cabernet Franc grapes, harvested manually. The vineyards rest on clay-limestone soils and are between 35 and 45 years old. The vinification takes place entirely in 45 hl Grenier truncated cone vats, maceration for three weeks and spontaneous fermentation with indigenous yeasts. The malolactic fermentation is carried out, the refinement takes place in 20hl and 40hl barrels and can take up to 24 months. Finally bottling with a homeopathic dose of sulfur dioxide. Bourgueil Clos Senechal dominated by evolved vegetal and floral notes, with hints of berries and earthy memories, the spicy notes are dark and sweet. In the mouth the tannins are silky and legitimate children of this incredible terroir, the body sinuous and subtle, the finish very soft. Matching game, without a doubt

Producer: Domaine Breton

Bourgueil Clos Senechal

️ Benais, Loire

Domaine Breton

Cabernet Franc

2020

️  12.5%

Red wine

The grapes come from vines as old as 45 years old, are vinified in truncated conical vats where they macerate for 3 weeks and ferment spontaneously with indigenous yeasts. The wine then ages for up to 24 months, depending on the vintage, in barrels varying in size between 20 hl and 40 hl. The wine is then bottled with a homeoptic dose of sulfur dioxide

Earthy hints and dark spices, vegetal and floral notes, protagonists on the nose, and then earthy and fungal memories, a lot of minerality

Fresh and slender, with silky tannins and an elegant and enveloping body

Serving temperature 16°-18°

Game

Moving interpretation of a great terroir

Benais, Loire

The Breton family was born for wine, curiously in fact here the Cabernet Franc is called Breton, and they live in an ancient farmhouse with adjacent cellars and surrounded by nature: Vineyards and Woods.

The company is right in the center of the Bourguel-Benais-Restignè triangle and extends over 11 hectares raised in a natural way.

The grapes ferment spontaneously with native yeasts, but in different containers, based on the soil of their origin. Those that come from gravelly areas go into stainless steel, while those that come from clayey ones end up in old oak vats.