Raphael Bartucci Bugey Cerdon NV

Varieties: 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 natural sugar left per liter. It is then disgorged, and no sulfites are added. Tasting Note: A semi-sweet sparkling wine with about 8% alcohol. A refreshing sparkler that is crisp with fresh strawberry aromas.