EN 
DE 
FR 
IT 
Domaine La Soufrandière in Vinzelles is a jewel of southern Burgundy. Weingut La Soufrandière was founded in 1947, when Jules Bret acquired the property with one hectare of vines in the Les Quarts site, the historic vineyard that still forms the heart of the family estate today. In 2000 his grandsons Jean-Philippe and Jean-Guillaume took over and converted resolutely to biodynamic viticulture. From 2010 to 2014 the youngest brother, Marc-Antoine, also worked at the estate. With 12 hectares today in the prestigious sites of Pouilly-Vinzelles, Pouilly-Fuissé and Saint-Véran, the brothers make mineral, expressive white wines of remarkable depth and complexity.
More about La Soufrandière
History and philosophy
The story of La Soufrandière begins in 1947, when Jules Bret acquired the property in Vinzelles with one hectare of vineyard in the Les Quarts site. This holding became the foundation of a family tradition that is now carried on by the third generation. After the early death of their father, Jean-Philippe and Jean-Guillaume Bret took over the running of the estate in 2000 and immediately began converting to organic viticulture.
Biodynamic farming
La Soufrandière has been certified organic by Ecocert since 2003, and since 2006 the estate has carried the Demeter seal for biodynamic viticulture. The brothers follow the principles of Rudolf Steiner: preparations made from cow dung and quartz, attention to cosmic rhythms, and care of the soil as a living organism. Parts of the vineyards are worked with horses to keep soil compaction to a minimum. This consistent philosophy shows in the vitality and minerality of their wines.
Terroir and vineyards
The domaine's 12 hectares are spread across some of the best sites of the southern Mâconnais: the historic Clos de Grand-Père in Pouilly-Vinzelles, the parcels Les Quarts and Climat Les Longeays in Pouilly-Vinzelles, as well as vineyards in Saint-Véran. The calcareous soils with inclusions of loam and clay give the Chardonnays their characteristic minerality and freshness. Some of the vines are more than 80 years old.
Vinification and style
In the cellar the Bret brothers rely on minimal intervention: spontaneous fermentation with natural yeasts, ageing in used oak barrels of various sizes, and long lees ageing for texture and complexity. The wines are bottled unfiltered and with only minimal sulphur. The result is Chardonnay of great purity and expressiveness, wines that reflect their terroir authentically.
Alongside their own estate, Jean-Philippe and Jean-Guillaume also run the négociant projects Bret Brothers for Gamay from Beaujolais and Bret Brothers Mâconnais for further appellations of the Mâconnais.