Cerdon du Bugey
- Sparkling
- Rose
- 70% Gamay, 30% Poulsard
- Certified Organic
Winemaking Information
The grapes are picked by hand, pressed and fermented in cold vats until it reaches about 6% alcohol. After a light filtration that leaves most of the active yeast in the unfinished wine, it is bottled and continues its fermentation in the bottle, finishing at about 7.5-8% alcohol and a fair quantity of residual sugar. The wine is bottled once a year in December and should be consumed within the year it was released.
SO2: During winemaking
Fining/Filtration: Light filtration at bottling (non-sterile)
Vineyard Information
Appellation: Bugey
Soil Composition: Clay, Limestone
Farming: Organic (certified)
Fun Facts: In the mid 90's, Daniel Boulud mentioned to Joe Dressner that he wanted to use the Cerdon that famed French chef Alain Chapel poured at his restaurant. Determined to find it, Joe and Denyse went on the hunt. Feeling that calling the restaurant was too tacky and not having the ability to dine there, some dillegent research was done.
Thanks to importer Louis/Dressner for details above