Produced via direct press to create a more delicate Bugey-Cerdon, the wine is racked off its gross lees and lightly filtered, if necessary before entering fermentation in stainless steel vats with the natural yeasts in the grape must. When the alcohol level reaches 6%, the wine is bottled and finishes fermenting in the bottle creating the fine bead associated with this wine. After a few months, the wine is disgorged under pressure and corked for shipment, with no added sugar.
Very fresh and zesty, this wine is a fabulous addition to just about any occasion. Low alcohol (7-8%), off-dry and unique. It shows nice minerals and fine acidity in the mouth with fresh grape aromas in the nose. This is very refreshing and food friendly as the off-dry balance matches nicely with foods containing fruit, high acid and sugar, but goes just as well with savory dishes.