There may be two of them, but there are no two ways about it: the Bret Bros produce some of the finest wines the Mâconnais has to offer. These are wines with incredible precision and freshness, which invariably age well. The adventure began for Jean-Philippe and Jean-Guillaume in 2000, when they took back from the local co-op four hectares of vines that had belonged to their grandfather in the village of Vinzelles. Domaine de la Soufrandière today amounts to some 11.5 hectares, which are farmed biodynamically, while the négociant business Bret Bros draws on a similar surface area of vineyards managed by friends who share the Brets’ commitment to organics and, in many cases, biodynamics. The brothers use minimal SO2 and no new oak whatsoever. They believe that exposing the free-run juice to just the right amount of oxygen means their wines become more resilient (and therefore less reliant on SO2 for protection) for the long-term.