Cerdon du Bugey Methode Ancestrale Balivet

This is a real crowd pleaser and one of those wines that you blink and you find you have finished the bottle. The vineyards are situated at 400-500 metres altitude and in the past the vignerons stopped fermentation in Autumn by leaving the barrels outside. In spring after bottling the wines would start to referment leaving a gentle fizz and is known as the Method Ancestrale. Today this is done in modern way so it is not quite left to chance. The wine has notes of raspberry, red cherry and rose petal. The palate is really juicy and fresh even though it has 75g/l residual sugar. This is the perfect wine for a BBQ or maybe a saturday morning brunch treat.