Led by the example of Jules Chauvet, Guy Breton has been farming his three hectares as naturally as possible for over thirty years, implementing hands-off winemaking practices and organic farming techniques in the vineyards. Named after his daughter, fruit for ‘Marylou’ comes from 45 year old vines rooted in granite soils, fermented with native yeasts in cement, and aged in Burgundian oak; light, bright, and downright chuggable. Serve chilled.
Not available in New York. Check stock in San Francisco