This cuvée has been produced for 3 generations: started by Louis Dubreuil in 1961, then taken over by Guy Dubreuil and finally by Pierre Dubreuil in 2000.
This cuvée does not benefit from the Bugey Cerdon AOC.
Terroir : At an altitude of 300 to 450 metres, this cuvée comes from steep, chalky hillsides where Gamay, the main grape variety, is at its best.
Vinification : The grapes are pressed slowly using a pneumatic press. Fermentation takes place in temperature-controlled stainless steel vats to preserve the freshness and full potential of the quality acquired in the vineyards. The wines are then matured on fine lees until bottling, when the gas is finally added.
In the 1960s, the production and stability of the ancestral method had not been achieved, so gasification was the best solution to ensure that the bottles could be consumed throughout the year.Note de dégustations : Robe d’un rosé soyeux, offrant un nez aux belles notes de fruits rouges et de pommes vertes. Attaque vive en bouche, très apprécié par la finesse de ses arômes et de ses bulles d’un rapport qualité/prix imbattable.
Wine and food pairing : Serve chilled, very pleasant as an aperitif. Ideal as a cocktail or Spritz with 1 part Apérol, 2 parts sparkling water, 3 parts Rosé Tradition and a few ice cubes.
