The grapes are harvested by hand and vinified by méthode ancestrale using low levels of SO2 – 16 mg/l total. Second fermentation lasts four months at 10°C. A beautiful play between sugar and acids that keeps you going back for more until the bottle has suddenly disappeared! This wine is such a joy. Often we are scared of sugar wine wine but when balanced with acidity they can be exactly what you are looking for. Great as an aperitif or great sat at a bar with a plate of saucisson.
Notes on the producer
Philippe Balivet established the domaine in 1967. He abandoned polyculture in favour of viticulture and set himself a challenge: revisiting the old méthode ancestrale. Through much research and collaboration with local growers he proved instrumental in shaping the Bugey Cerdon appellation as we know it today. Méthode ancestrale (or Pet’ Nat’ as it’s known widely today) became compulsory in 2009 when the wines of Cerdon were finally granted AC status. The domaine is now in the hands of Cécile and Vincent Balivet who took over from their father. Farming organically since 1984, the Balivets have long understood the necessity for healthy living soils.