This méthode traditionelle sparkling wine is made with organically-farmed, estate altesse, chardonnay, jacquère, and aligoté. It is an ideal apéritif wine, with a distinctive alpine flavor profile and elegant balance. Céline and Thierry Tissot are demonstrating that top quality méthode traditionelle sparklers can be made in Bugey, transmitting a clear and unique Bugey identity. The Tissots have been pushing the envelope with the development of their traditional method sparkling wines with a long lees-aging regimen.
Vintage – 2016 saw a cool and wet spring, followed by a very hot and dry summer with a warm and dry end to the growing season. Conditions were above average, with harvest on September 19th.
Vinification – The grapes are manually harvested in a firstpass before the harvest for the still wines. The alcoholic fermentation for the different grape varieties is done separately before blending for the spontaneous malolactic fermentation. All this is done at a low temperature in temperature-controlled stainless steel tanks. After bottling, the wine goes through its secondary fermentation and ages on the fine lees for 36 months. Finally, this méthode traditionnelle wine is given a dosage of 3g/L to allow the freshness and varietal character of the wine to shine.