Patrick Bottex Vin du Bugey Cerdon La Cueille Rosé
|Region||France, Savoie, Vin du Bugey|
They bottle this low-alcohol wine using the méthode ancestrale, a rare technique that experts believe predates the méthode champenoise. The wine first goes through a primary fermentation in cuve, but is then bottled before all of the residual sugar has converted to alcohol. After going through a secondary fermentation in the bottle for at least two months, the wine is ready. The resulting wine is delightfully refreshing with bright fruit, a beautiful rosé hue, and a touch of sweetness.
Dry, crisp, fresh and incredibly fragrant, this sparkling wine is a terrific bargain. The good news is there are around 4,000 cases of it, although I do not know how much is imported by Kermit Lynch ... This cuvee may qualify as the 'wine bargain of the year.' A Champagne-like sparkling rose from the largely forgotten area of Bugey (which only received appellation status in 2009), this low alcohol (8%) offering is made from 90% Gamay and 10% Poulsard (an indigenous grape of the region).
Lightly sweet, yet balanced by tangy acidity, this is bursting with berry flavors. A light spritz makes it dance. A good party wine.