Enologically speaking, this is a blend of Poulsard and Gamay from the Cerdon cru of the Bugey, a pocket of hilly natural beauty situated roughly between Savoie, the Jura, and the city of Lyon. In accordance with the so-called “ancestral method,” the wine has been bottled partway through fermentation, refermented in bottle until reaching the desired sweetness and bubbliness, then racked off its lees and recorked to avoid further fermentation (and exploding glass).
