Renardat-Fache Cerdon du Bugey 2016
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This is a bubbly wine imageRenardat-Fache Cerdon du Bugey 2016

 
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A low alcohol pink sparkler made from Gamay and Poulsard grapes using the méthode ancestrale. Unlike the méthode champenoise or carbonation method by which the majority of sparkling wines are made, here the grapes are fermented in chilled vats until the alcohol reaches about 6%. After a light filtration that leaves most of the active yeast in the unfinished wine, it is bottled and continues fermenting, stopping at about 7½-8% alcohol, retaining perceptible sweetness from ... read more
Item ID: #25556
Size: 750mL (bubbly)
Closure: Cork

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A low alcohol pink sparkler made from Gamay and Poulsard grapes using the méthode ancestrale. Unlike the méthode champenoise or carbonation method by which the majority of sparkling wines are made, here the grapes are fermented in chilled vats until the alcohol reaches about 6%. After a light filtration that leaves most of the active yeast in the unfinished wine, it is bottled and continues fermenting, stopping at about 7½-8% alcohol, retaining perceptible sweetness from the grapes.

Alain Renardat is a respected vigneron in Cerdon, and he has been a long-time supplier of Alain Chapel's restaurant, in the Dombes. The Dombes- which, like the Bugey, is in the Ain department- is an area of ponds and marshes, known for its fish and small birds. Alain Chapel, who died several years ago, was a chef beloved among chefs, and famous for his love of wine and winemakers. A winemaker and his wines selected by Chapel are guaranteed to have great personality. (The restaurant still exists, run by his widow, and the winemakers he brought together have become friends and still meet about once a year.)

Renardat-Fache

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Renardat-FacheAlain Renardat is a respected vigneron in Cerdon, and he has been a long-time supplier of Alain Chapel's restaurant, in the Dombes. The Dombes- which, like the Bugey, is in the Ain department- is an area of ponds and marshes, known for its fish and small birds. Alain Chapel, who died several years ago, was a chef beloved among chefs, and famous for his love of wine and winemakers. A winemaker and his wines selected by Chapel are guaranteed to have great personality. (The restaurant still exists, run by his widow, and the winemakers he brought together have become friends and still meet about once a year.)

Alain and his son Elie make their Cerdon from Gamay and Poulsard, and follow the technique called "ancestral method" (in wider use is Méthode Champenoise, or else plain carbonation, the preferred method used for supermarket wines). The grapes are picked by hand, pressed, and fermented in cold vats until the alcohol reaches about 6 degrees. After a light filtration that leaves most of the active yeast in the unfinished wine, it is bottled and continues its fermentation in the bottle, reaching about 7.5 or 8 degrees of alcohol and retaining a fair quantity of its original sugar. It is more vinous (with grapey primary aromas) than most Champagne, since there is neither dosage nor addition of yeast before the second fermentation. Cerdon is to be consumed throughout the year following the vintage. It is fragile and requires excellent cellaring and transporting conditions. Renardat's is delicate, berry-scented, refreshing, and makes a delicious aperitif or dessert wine (even chocolate goes well with it).

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