Patrick Bottex Vin du Bugey Cerdon La Cueille Rosé
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.
|Region||France, Savoie, Vin du Bugey|
Wine SpectatorLightly sweet, yet balanced by tangy acidity, this is bursting with berry flavors. A light spritz makes it dance. A good party wine.