Cerdon Petillant 2.6.15 Gamay-Poulsard, La Cuverie, Bugey 2023

Domaine Bruno Lupin 

Here, no estate, no castle, no enclosure or large wrought iron gate on the label of our bottles. La Cuverie is simply determination, passion, friendship, desires for a different life and the conviction that our region le Bugey and with small plots of vines in Revermont are home to the most convivial wines that be.

2.6.15 is a historic vintage using the ancestral method... The one that launched the adventure of the Cuverie a little over 2 years, 6 months and 15 days ago now!

A Cerdon in the purest tradition but with less sugar... and aging already well above average (beyond 6 months minimum) for a fruity Cerdon, light in sugar (always a minimum of 22 grams like the wants the name) and bubbles which gently caress your throat.

Without any oenological input (that means no added sulphites, no added yeasts, no added enzymes, no added tannins, no... well I'll stop there because the list is really very very very long ;) all using ancestral methods... What's your deal? It is a direct pressing of the grapes then a co-fermentation of the Gamay and Poulsard in a thermoregulated stainless steel vat which allows the temperature to drop very quickly to 5°C for a fermentation which will take its time (approximately 2 months) to reach the half the work. Then, light filtration on Kieselguhr (uh what is that? It's rock powder of organic and fossil origin which is also called Diatomaceous earth, whoo) which allows the yeast population to be reduced a little before the bottled to mature in the cellar at around 12°C for at least 6 months.

Limestone, fermented without additions. If you haven’t tasted Bugey-Cerdon, it may come as a surprise, with sweet notes of candied rose petals, fresh lingonberries, a little greenness and some pink grapefruit acidity."

Grapes: 80 % Gamay, 20 % Poulsard

Organic