Producer: Domaine Vucher & Fils
Wine: Cerdon Methode Ancestrale Non Vintage
Varietals: 100% Gamay
Harvest/Vinification: After the harvest and the pressing comes the process known as méthode ancestrale: a winemaker stops a wine's initial fermentation short in the tank. This enables a spontaneous secondary fermentation to begin in bottle, yielding a wine with a lively effervescence. The winemaker must then age the wine on its spent yeasts for at least two months. No dosage (adding wine with a soupçon of sugar once the yeasts have been disgorged) is incorporated, so any sweetness in bottle comes from the remaining sugar in the grapes. The fermentation restarts naturally with a minimal duration of 2 months, and the overpressure created in the bottle stops any new fermentation of the grape. The draining is made by decanting of the wine, under pressure, with a sterile filtration.
Nose: Very aromatic with nice floral and fruity notes.
Palate: On the palate, the wine is round, bright and fruity.
Food: Aperitif, Thai and Indian dishes, mango, passion fruit and mandarin sorbet, chocolate based desserts and fruit desserts.
Cellaring: Drink now or in the next 12 months
DOMAINE VUCHER & FILS
Domaine Vucher & Fils has been in existence since 1735. Today, Eric Vucher runs the estate located in the old part of the village of Cerdon. The vineyard parcels cover 23 acres on steep hillsides with south-east exposure, argilo-calcareous subsoil and fallen rocks on the surface. The viticulture is sustainable with plowing of the soil and limited addition of synthetic products. Harvest is manual followed by pneumatic pressing. The partial fermentation is then kicked off at low-temperature in stainless steel tanks to obtain a off-dry wine with low alcohol content. The wine is then lightly filtered to keep the yeasts. The fermentation restarts naturally for a minimum of 2 months, and the overpressure created in the bottle stops any new fermentation of the grape. The Disgorgement is done by decanting the bottle under pressure, with a sterile filtration.
AOC Bugey is a relatively unknown appellation in the foothills of the Alps, northeast of Lyon (in the south of the department of Ain, between the Jura to the north and the Savoy to the east), covering a modest 1161 acres. AOC Bugey wines can be produced in 68 of the villages in Ain grouped into three distinct zones:
1) The hills around Cerdon stretching as far as Bourg-en-Bresse (gateway to Bugey and the Revermont). This is in the town of Cerdon that Eric Vucher harvests his grapes.
2) The slopes along the right bank of the Rhone from Izieu to Vaux-en-Bugey via Montagnieu.
3) The hillsides around Belley (from Valromey to Belley)
The Cerdon Methode Ancestrale sparkling wines are made almost entirely from Gamay with a small percentage of the native Poulsard grape. In accordance with the so-called “ancestral method,” the wine has been bottled partway through fermentation, re-fermented in bottle until reaching the desired sweetness and bubbliness, then racked off its lees and re-corked to avoid further fermentation (and exploding glass).
this off-dry, low-alcohol (7%) sparkler is an obvious and refreshing selection for food pairings of all kinds. This semi-sweet rose is full of delicious punchy Gamay fruit flavors. A hint of spice along with good acidity keeps the sweetness under control.
Information by: Wines of Bugey
The landscapes of this vine growing region that runs along the Cerdon valley, mid-way between Belley and Bourg-en-Bresse, are dramatically rugged. Here the vines are perched on steep inclines at between 985 and 1,804 feet in altitude, on limestone soils of Jurassic origin. They produce a highly aromatic demi-sec sparkling rosé that is low in alcohol (at only 7 or 8°). The grapes authorized for making Bugey Cerdon are Gamay and Poulsard which, since 2004, have been classified as aromatic varieties. The specificity of this wine is how it is made, using the ancestral method which has been perfected over the years by the local winemakers. There are 40 producers of Bugey Cerdon covering 346 acres, whose production represents half of the entire volume of AOC Bugey.