Our wines
& our juices
SEMI-DRY ANCESTRAL METHOD
Moulin d'Amont
Terroir: Cuvée Moulin d'Amont, the locality of the winery. This cuvée is the result of meticulous selection of the best terroirs and vines of Dubreuil & Fils.
Vinification: The grapes are gently pressed using a pneumatic press to extract the maximum amount of aroma and colour. Fermentation takes place in temperature-controlled stainless steel vats to preserve all the quality potential acquired in the vines. It starts naturally with ‘indigenous’ yeasts (yeasts naturally present in the grapes), is then interrupted by cooling the vat and then bottled, where the bubbles slowly start to form again. The bubbles can then form for many months... to preserve the best expression of the terroir, the natural freshness and the development of very fine bubbles.
Tasting notes: Intense on the palate, with a round, elegant attack and very fine bubbles. Aromas of red fruit, raspberries and wild strawberries...
Food and wine pairings: Very pleasant as an aperitif or with dessert, it goes wonderfully with chocolate, red fruit or even foie gras...
Find out more on
the Ancestral Method
ANCESTRAL DRY METHOD
Longchamps
Terroir: Cuvée Longchamps, the name of one of our parcels, comes from our Cerdon vines planted by Guy Dubreuil in the 1990s and then extended by Pierre Dubreuil in 2007. This parcel is located on clay-limestone soils with slopes ranging from 20% to 40%.
Vinification: This is our lowest sugar cuvée at < 25g/litre. It is the result of meticulous selection work on both the vines and the grapes. Vinified according to the ancestral method, fermentation takes place in vats at low temperature to preserve all the quality potential of the terroir. Fermentation is stopped in the vat and the wine begins to bubble gently, continuing for many months in the bottle. This vinification allows us to make a wine that is drier than our other Cerdon cuvées, with 9.5% alcohol.
Tasting notes: Very beautiful pink colour, the attack is frank and elegant with very fine bubbles; the tasting continues with a good length in the mouth and subtle aromas. Significantly less sweet than the usual Cerdon, it will delight demanding connoisseurs.
Serving suggestions: Serve chilled as an aperitif with gougères with Comté cheese, for example.
SEMI-DRY ANCESTRAL METHOD
Les Signols
Terroir: ‘Les Signols’, the nickname given to our family by the inhabitants of Cerdon in the 1900s to distinguish all the Dubreuil families in the village. Little by little forgotten, we wanted to remember our roots and name this cuvée ‘Les Signols’.
Typical of the appellation, this cuvée comes from vines planted on steep hillsides (up to 60% slope) with clay-limestone soils facing south-south-east. It is made from 100% Gamay Noir with white juice.
Vinification: The grapes are gently pressed using a pneumatic press to extract maximum aromas and colour. Fermentation takes place in temperature-controlled stainless steel vats to preserve all the quality potential acquired in the vines. It is then stopped by cooling the vat and bottled, where the bubbling gently starts again. This 100% natural method, with no added liqueur, yeast or sugar, is known as the ‘ancestral method’.
This process produces wines with a low alcohol content of 8°, semi-dry with 40-50g of sugar/litre.
Tasting notes: Very nice pink colour, slightly acidic on the palate, with red fruit aromas and very well balanced.
Enjoy as an aperitif or with dessert, and serve chilled.
Wine and food pairing: An ideal partner for a convivial occasion, this wine is a perfect accompaniment to honours wines, weddings, christenings...
With a bit of imagination, he'll get to grips with some fine gourmet recipes, such as Bresse poultry with Cerdon and even a few caramelised sauces.
SPARKLING WINE
Rosé Tradition
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.
Tasting notes : Silky rosé colour, with a lovely nose of red fruit and green apples. A lively attack on the palate, much appreciated for the finesse of its aromas and its unbeatable value for money bubbles.
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.
100% pure juice
Grape juice
Only available in years
with the most generous grapes,
this artisanal rosé grape juice
is made from 100% natural Gamay grapes:
- no added sugar
- no sulfites or preservatives
- no colorants
A beautiful pink color, slightly acidic
on the palate,with red fruit aromas.
It will delight for young and old alike.
100% pure juice
Sparkling
grape juice
100% festive, fruity and thirst-quenching, with no added sugar, colorants or preservatives, and of course no alcohol!