Cerdon Renardat Fache - Méthode Ancestrale Sec

Certainly the best Cerdon on the market. Discover this superb organic Cerdon rosé produced on the high altitude terroir of Mérignat.As an aperitif or with a red fruit crumble, for example, this beautiful, slightly sweet Cerdon with its fine, light mousse and aromas of wild strawberry, apple and pear, reveals a fresh, greedy and crisp mouthfeel.

Who hasn't dreamed of a precious but simple wine, a unique wine that would lend itself to all occasions, small or large, in any season? A wine with a flavour so original and subtle that it would delight every palate?
This wine exists! A product of a preserved vineyard and an ancestral method of vinification, sparkling with a thousand light bubbles and full of spontaneity, it is the rosé wine of Cerdon.

Its terroir, through the Gamay Noir and Poulsard grape varieties, is fully expressed thanks to a unique production process: the Ancestral Method.

The Cerdon Ancestral Method:

. A low alcoholic degree (about 8°)
. A very flattering pink colour
. A fine and light foam.
. A very strong aromatic expression of the grape varieties with a dominant of red fruits.
. A semi-dry character resulting from a harmonious balance of acids and residual sugars (natural sugars in the grape).

The estate :

Raphaël Bartucci is a true wine autodidact. His parents fled Calabria at the end of the 1950s to settle in Moselle. During the summer holidays, Raphaël Bartucci regularly came to Bugey. A few years later, in 1981, after studying electro-mechanics, but above all with the desire to be a farmer, he bought a ruined house in Mérignat. His current house, his village since.

He decided to plant a few acres of vines for his own consumption. He imagined wine as a noble product, the fruit of nature and not of industry. He was not satisfied with what he was told about how to do it. So he asked around, looked around and through friends met Pierre Overnoy and then Marcel Lapierre who confirmed that it was possible to work differently. His first vinification dates back to 1983 and since then he has planted a few ares regularly to reach today in 2013, 2.50 ha on 10 plots of land maintained like gardens.

Working during the day, he looks after his vines on weekends and long evenings until nightfall. He quickly became known in France and abroad, even in Japan, for his tenacity and the sincerity of his wines.
In 1992, he devoted himself entirely to the production of Cerdon wines and became a full-time winemaker. In 1997, he was certified AB by Ecocert.

Ploughing, leaf removal, low yields (around 55hl/ha in the best years), Raphaël Bartucci does not seek to expand. His 2.50 ha are enough for him today. With 2 employees and about twenty grape-pickers during one week. He produces only about 16,000 bottles per year.

100