Domaine BARTUCCI
Bugey Cerdon Méthode Ancestrale

The Bugey Cerdon appellation, located in the Bugey mountains halfway between Geneva and Lyon, is exclusively dedicated to the production of semi-dry, sparkling rosé wines made solely from Gamay (the predominant variety) and Poulsard grapes. Using the so-called ‘ancestral’ method, the wines are bottled two-thirds of the way through alcoholic fermentation to allow for a slow second fermentation until it stops naturally due to carbon dioxide saturation. This results in a low alcohol content, always between 7% and 9%, contributing to the lightness and delicacy of Cerdon.

Bartucci, a small 2.2-hectare estate, produces an exemplary Cerdon that is magnificently fruity—a veritable sparkling redcurrant and raspberry juice, lively, crisp and refreshing with a hint of sweetness on the finish. Enjoyed as an aperitif or with a cheese platter (Morbier or Bleu de Gex to stay regional), Cerdon’s lightness makes it the ideal accompaniment to desserts, particularly those featuring red berries.