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Domaine Renardat-Fache 'Bugey Cerdon' 2020

$45.00 in mix 6+ $50.00 per bottle
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The Wine

Alain and his son Elie Renardat produce the best Bugey Cerdon there is and make theirs from Gamay (70%) and Poulsard (30%), and follow the technique called "ancestral method." The organically farmed grapes are picked by hand, pressed and fermented using natural yeasts 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. The resulatant wine is a 'demi-sec' sparkling rosé . It shows remarkable purity of flavor and perfect balance of sweetness and lightness. On the nose it is exquisitely vinous with bright aromas of pomegranate, blueberry, wild strawberry, and tart red raspberry. The mouthfeel is sensually balanced with invigorating acidity combining with lip-smacking red berry fruits, zest and minerals coalescing on the finish. One glass is never enough !

The Finer Details
Variety - Gamay, Poulsard
Country -  France
Region - Ain
Sub Region
 - Bugey
Alc. Content - 8
Std Drinks (Approx.) - 4.7

Extra - Cork
Year - 2020
Volume - 750ml

About the Wine Maker

The small French town of Merignat rests just near the Swiss border in a little-known VDQS called Bugey. The vineyards are hard to detect, little patches here and there on steep slopes looking southeast or southwest, lost in the midst of fields with grazing cows, and dense forests. The total Bugey acreage in vineyards is just 170 hectares. The varietals are many, borrowed from all the surrounding areas: Gamay, Poulsard (a grape from Northern Jura), Roussette, Mondeuse (both from Savoie) and Chardonnay. Many still wines are produced, but the region's star wine is the Cerdon Méthode Ancestrale, a semi-dry, pink bubbly made by spontaneous, but incomplete, fermentation. These wines are best consumed as young as possible to enjoy their freshness.