ABOUT THE WINE
Guy Breton’s Régnié is a standout example of this underappreciated cru, showing both delicacy and quiet complexity. Sourced from organically farmed, old-vine Gamay (typically 60+ years), grown on sandy, pink granite soils, this wine speaks clearly of its terroir. The 2023 vintage offered a classic growing season with cool nights and a moderate harvest, yielding wines of energy, lifted aromatics, and crisp structure.
Vinification follows the strict low-intervention methods of Breton and his fellow “Gang of Four” vignerons: whole-cluster, semi-carbonic maceration using native yeasts, zero chaptalization, and minimal sulfur—if any—at bottling. The wine is aged in older Burgundy barrels for about 6–8 months, emphasizing finesse over extraction.
This Régnié shines slightly chilled and is highly versatile at the table—ideal with roast pork, duck breast, herbed lentils, or a simple plate of charcuterie and cheese.
ABOUT THE PRODUCER
Guy Breton—affectionately known as “P’tit Max”—is one of the legendary “Gang of Four” natural winemakers of Beaujolais (alongside Marcel Lapierre, Jean Foillard, and Jean-Paul Thévenet), who transformed the region in the 1980s by returning to traditional, pre-industrial methods of viticulture and vinification. From his small cellar in Villié-Morgon, Breton has built a devoted following for his understated, transparent, and terroir-driven wines.
He farms organically, works gently in the vineyard, and avoids manipulations in the cellar—letting the fruit and site speak with clarity and nuance. Breton’s wines are known for their elegance, subtlety, and longevity, and his Régnié is a particularly expressive example of his style—delicate, aromatic, and grounded in a deep respect for nature and tradition.