Raphael Bartucci Bugey Cerdon NV

Raphael Bartucci Bugey Cerdon NVVarieties: 80% Gamay, 15% Poulsard, 5% Chardonnay Vinification Method: Sparkling obtained by spontaneous fermentation in the bottle, or methode ancestrale. That is when two thirds of the fermentation happens in tanks, after which the unfinished wine is bottled. The bottles are put upright for about three months. The fermentation stops because the bottle is saturated with the CO2 produced by fermentation, where there is about 40 grams of residual

and made some spine-tingling good white wines

By 2009 Jerome had begun converting everything to Biodynamic farming

dried herbs

Letherbee Gin shines in all contexts

the ripe fruit and rustic tannins create the perfect structure to build a meal around this pure Mexican wine

Best kept refrigerated or stored in a cool

Mostly Nebbiolo and Tempranillo

15% Poulsard

Made by Charles Dufour

all the grapes are co-planted

elegant balance that Couvreur pulls off so well

Nathalie is one of the most important figures in rescuing Pineau d'Aunis from obscurity