The harvest time from the end of September marks the start of the vinification work for the BUGEY CERDON Ancestral Method WINE. Before the pressing phase, the Gamay and Poulsard macerate for a few hours. This so-called “skin” maceration ensures good extraction of the coloring matter naturally contained in the skin of the berries and also gives us very good aromatic potential. The pink color of CERDON then takes shape. Freed of all its dirt (settling), the must will begin its alcoholic fermentation in vats. From the moment it leaves, we attach great importance to controlling the temperature by implementing the cooling chain (thermo-regulated tanks). Fermentation is stopped at 6.5% acquired alcohol by filtration and cold. The wine is then bottled, capped and stored in an air-conditioned cellar at 10°C. This is the foaming phase. The increase in temperature and the presence of yeasts cause activity to resume in the bottle until saturation. Then 4 to 5 months passed. The alcohol content is 8% for a pressure of 4 to 5 bars. As it does not undergo any manipulation, there can be no classic disgorging for the Ancestral Method. The bottles are completely emptied and washed. The filtered wine is put back into its bottle. This is the transfer phase. This is done under isobarometric conditions so as not to lose the natural pressure contained. Corked, muzzled and labeled, CERDON Ancestral Method is just waiting for your tasting!

Absolutely! We also ship outside of mainland France. However, please contact us before placing an order , as shipping costs vary depending on the destination (Corsica, Overseas, etc.). Without this step, we will unfortunately not be able to validate your order.

For packaging and shipping concerns, most products are sold in sets of 6 (6, 12, 18...). Only some of our boxes are sold in sets of 3 (visible in the product image) as well as our wine "L'amphore" , which is available individually.