Cerdon du Bugey (2018)
70% Gamay/30% Poulsard. The certified-organic fruit is 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. Incredibly bright acidity and fine bubbles balance out the sweetness beautifully, rendering it racy, juicy and quaffable while suited for both salty and sweet things at the table. Cerdon du Bugey is the only wine made for commercial release by the Renardat family.