Commercial vine growing was barred in Brittany for most of the last century, and Les Vignes de la Ria is among the estates planting since the ban lifted. At Kerlézo, on a former family dairy farm, 25,000 vines now cover five hectares of granite soil. The visit crosses the plots, enters the winery in the old barn, and closes with a tasting of the estate’s first wines. Romain Le Guillou and viticulturist Adrien Michel work the vines organically.
Tag: organic produce
Boulangerie Le Signor: pastry and bread at Saint-Thonan
Boulangerie Pâtisserie Le Signor opens its ateliers de fabrication at Saint-Thonan for the Semaines du tourisme économique et des Savoir-Faire. The hour starts on the organic raw materials, the founding choice of the house, then the pâtisserie and its artisanal creations. In the bakery the bread is followed from the pétrissage to the façonnage to the cuisson. It closes in the salle des préparations, on the measures against waste.
La fromagerie Le champ du trèfle à Erdeven
The Champ du trèfle is a family holding of three generations at Erdeven, and it opens its cheese dairy for a guided round. Sylvain took over the dairy his parents founded and turned the holding to organic farming. What it makes is raw-milk cow’s cheese, worked on the farm from the herd’s own milk. The Morbihan’s tourism authority files the dairy among the department’s direct-sale cheesemakers, and the round closes with a tasting.
Fête de la Pomme by Avalou Plabenneg
Avalou Plabenneg, the orchard association of Plabennec, fills the Salle Marcel Bouguen with heritage dessert varieties, cider apples and organic fruit from the Locmaria orchard. Grafting and apple identification each have a booth, alongside displays and videos on fruit-growing technique. Outside, apple juice is pressed in the open and knives and tools are sharpened. A pie contest and guided circuits of the town’s orchards run alongside, with admission at two euros. Pruning and grafting at Locmaria, Kerangal and Kerséné occupy the association through the year.
Visite de la Cidrerie Benoît at Saint-Alban
The Benoît family has pressed cider at Saint-Alban through four generations, and the cidery opens its press for a fortnight of works visits. Press, fermentation vats and bottling are the stages the guide walks through, in the order the fruit takes. The orchards behind it are organic and certified free of treatment. A cidrology workshop with Benjamin Benoit closes the visit, tasting the juices and ciders made on the spot.
Brasserie de Launay: a Breton organic brewery visit
Wheat beer, pale ale, red ale, IPA, dark ale and strong ale make up the range, which runs to 75,000 litres a year. Each stage is explained in order by the brewer, from the selection of raw materials to brewing, fermentation and bottling. Lamballe-Armor holds the brewery today, after a start at the Gare de Moncontour, in the old Penthièvre country that modern Breton calls Pentevr. Groups run to fifteen people at most, and the route stays accessible to people with limited mobility.
Cidrerie Kerloïck : le parcours de la pomme
The Kerloïck cidery at Plestan follows the apple from the orchard to the bowl, a route opened for the Economic Tourism and Craftsmanship Weeks. It begins in the heritage orchard, among the varieties, where the growers explain planting, pruning, mowing and grafting, then continues through the pressing workshop, in operation while the Weeks run, the cellar and the bottling line. A tasting of the house products closes it, for groups of four to twenty-five visitors.
KURA Miso-Making Workshop in Varennes-sous-Dun
KURA brings Japanese fermentation into a Burgundy workshop centred on miso made with French ingredients. After tasting the brewery’s range, participants mix kôji, an organic pulse and Guérande salt into their own batch. Each leaves with two kilos to ferment at home, along with advice on caring for the paste and using it in soups, sauces and other cooking.
Longchaumois Organic Fair
Humeur Bio’s organic fair in Longchaumois brings local producers and craftspeople together around the theme of building your own home. Talks, documentaries and environmental activities accompany the market. POKOR LER performs Maloya and Sega, blending standards from Réunion’s Creole repertoire with original compositions alongside the fair’s sustainable-living programme.
Blackcurrant Weekend at Ferme Fruirouge
Ferme Fruirouge explores blackcurrants through three tastings in the Hautes-Côtes de Nuits. A savoury aperitif pairs kir bourguignon and cassis condiments with cheese, charcuterie and gougères. A copper-pot workshop visit follows family recipes into preserves, while the final tasting ranges from buds and hydrosol to crème de cassis, with stories of the farm’s organic orchards and Ribesthèque collection.