Cerdon du Bugey
58% Gamay/42% 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, finishing at about 7.5-8% alcohol and a fair quantity of residual sugar (42 grams in the 2020, 10-15 Less than in the past). The wine is disgorged and released in December each year.
Starting in this, the 2020, vintage, there are changes to the winemaking program at Renardat. In order to create a year-round Cerdon that remains fresh and bright and in good supply, there is now a non-vintage, all-Gamay Cerdon called "Iniitale" which will become about 2/3 of the domaine's production. For the classic vintage Cerdon blend that we all have known and loved, it's only getting better, with a higher proportion of Poulsard, given the pulling of some Gamay for the Inititale bottling; it will continue to be a December-bottled vintage wine and will be about 1/3 of the production. Both Cerdon wines are being finished with less sweetness--though with no lack of residual sugar to be sure, as it's required by the AOC and key to the wine's very nature.