The defining characteristic is whole-cluster fermentation (carbonic maceration). They use all native yeast for spontaneous fermentation, all native bacteria for malolactic fermentation, and add no Sulphur throughout fermentation. The goal is a very hands-off approach to winemaking that highlights the purity of fruit, and deliciousness of a lighter-bodied red wine. The result is a fresh, crisp wine, that preferably should be served slightly chilled, which has a back bone of acidity and an unmistakable minerality that leaves your palate wanting more.

Erik Miller's, Owner/Winemaker, interest in natural wine came about as he noticed a shift in his industry toward lower alcohol, food friendly and low intervention wine. In searching out vineyards for Breaking Bread, it was imperative to find vines with age and that are dry farmed, because the goal is to have physiological ripeness come at lower sugar levels. With older vines, they can achieve lower alcohol content by picking earlier but still have great complexity. He also knew that the focus of this brand had to be Zinfandel. As a California winemaker, he believes that there is no grape more special than Zinfandel. Old heritage Zinfandel vines that have been in the ground for over 100 years are unique to their region and have such a storied past. They embody the historical roots of natural wines. Unfortunately, this varietal has had a poor reputation for being over alcoholic, slightly sweet and a jammy mess of fruit. White Zinfandel did not help our cause. He wanted to give California Zinfandel a new and fresh face.