NV Raphael Bartucci Methode Ancestrale Bugey Cerdon, France St. George Spirits Whole bunches are then basket-pressed

Whole bunches are then basket-pressed and the run-off juice ferments on the ambient yeast in fuder

Roberto Oliván and Leyre Ruiz of Tentenublo make honoring tradition look radical

Vines planted in 1975

It sees a maceration of around thirty days before being elevated two years in foudre

NV Raphael Bartucci Methode Ancestrale Bugey Cerdon, France St. George Spirits Whole bunches are then basket-pressedVarieties: 80% Gamay, 15% Poulsard, 5% Chardonnay Vinification Method: Sparkling obtained by spontaneous fermentation in the bottle, or methode ancestrale. That is when two thirds of the fermentation happens in tanks, after which the unfinished wine is bottled. The bottles are put upright for about three months. The fermentation stops because the bottle is saturated with the CO2 produced by fermentation, where there is about 40 grams of residual