Explore our selections
Browse by:

Renardat-fache Cerdon De Bugey Nv

"Alain Renardat and his son Elie make their Cerdon from Gamay and Poulsard, and follow the technique called "ancestral method" (in wider use is Méthode Champenoise, or else plain carbonation, the preferred method used for supermarket wines). The grapes are picked by hand, pressed and fermented in cold vats until the alcohol reaches about 6 degrees. 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, reaching about 7.5 or 8 degrees of alcohol and retaining a fair quantity of its original sugar. It is more vinous (with grapey primary aromas) than most Champagne, since there is neither dosage nor addition of yeast before the second fermentation."

Category:   Sparkling
Varietal:   Gamay
Region:   Bugey : Cerdon de Bugey

Availability: In stock

Add to Wishlist

More Views

Sign Up For Exclusive Offers
Sending your email, please wait