Region: France - Bugey Cerdon
Grapes: 70% Gamay, 30% Poulsard
Alcohol: 7.5%
Notes on the Wine
The "Méthode Ancestrale" is a fermentation technique that makes it possible to obtain a sparkling wine without the adjunction of any yeast nor sugar. The fermentation process is natural, and uses only the yeasts and sugars contained in the grapes. A first phase happens in thermo-regulated tanks, where the fermentation process starts. After a light filtration, the wine is bottled, and fermentation process continues, producing the bubbles and the fine foam.
Notes on the Producer
Our family has been farming vineyards for over 8 generations. The vine is present since the Middle Ages in our village. The family RENARDAT FACHE also cultivated fruits such as apple, walnut, cherry and strawberry.
