This méthode traditionelle sparkling wine is made with organically-farmed, estate gamay and mondeuse. As an Extra-Dry, it has an exceptional balance that will play well at the beginning and end of the meal (or throughout your picnic!). Céline and Thierry Tissot are showing that top quality méthode traditionelle sparklers can be made in Bugey, transmitting a clear and unique Bugey identity. The Tissots have been pushing the envelope with the development of their traditional method sparkling wines with a long lees-aging regimen.

Vintage – 2018 saw a very dry spring with lots of buds after the frosts of 2017. June was mild with good plant growth. July, August, and September were hot and dry, with just a few storms bringing needed moisture – excellent conditions for ripening. Harvests occurred on September 13 for gamay and September 14 for the mondeuse.

Vinification – The grapes are manually harvested in a first-pass before the harvest for the still wines. For both varieties, the grapes are direct-pressed and then fermented at a low temperature in stainless steel tanks. Malolactic fermentation is spontaneous. The wine rests on the fine lees until the following February when it is bottled and begins its secondary fermentation. It ages on the lees for around 16 months before being disgorged. A dosage of 12g/L emphasizes the friendly and convivial aspects of this cuvée.

• Bugey
• Site: Vaux-en-Bugey
• Grapes: 50% Gamay / 50% Mondeuse
• Vine Age: Gamay planted in 1977, Mondeuse planted in 2001
• Soil: Limestone and clay with blue marl veins
• Vinification: Direct press, fermentation in stainless steel
• Malolactic Fermentation: Spontaneous
• Aging: 16 months on the lees sur lattes
• Secondary Fermentation: Méthode traditionnelle
• Dosage: 12g/L
• Farming: Organic
• Vegan: Yes