The Bretons farm eleven hectares of vines just east of Bourgueil in the village of Restigné. The Bretons first introduced biodynamic practices into their viticulture in 1994, just after receiving their organic certification in 1991. Though Pierre is the principal cellar master, Catherine makes a series of cuvées under the label “La Dilettante,” or the Dabbler. This is a sparkling Vouvray, released as a non-vintage wine. It is made using the traditional method (Champagne method, i.e.: induced secondary fermentation in bottle, aging, disgorgement and dosage). It is made using minimal sulfur and has a lively bead and very pure, zesty Chenin Blanc flavors. Domaine disgorges bottles once a year.