Bretty (or Brettanomyces taint) wine contains aromas from Brettanomyces yeast, creating "funky" flavours (leather, horse sweat, band-aid, barnyard, sometimes fruit notes). Low levels of bretty character are sometimes accepted (even desired) in some wine styles and regions, contributing to complexity. Excessive bretty character is a fault. The yeast thrives in low-sulfite environments, making it more common in natural wines. The line between bretty complexity and bretty fault is subjective; some collectors appreciate it as terroir expression.
WHY IT MATTERS FOR COLLECTORS
Mild bretty character is debated; some collectors enjoy it, others consider it faulty. Excessive bretty aromas typically indicate spoilage warranting rejection.
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