Thierry Tissot
Bugey Blanc Brut Méthode Traditionnelle 2019
Thierry Tissot Bugey Blanc Brut Méthode Traditionnelle 2019
One would be hard-pressed to find anyone as devoted to the concepts of ‘sustainable’ and ‘local’ as Thierry and Céline Tissot. Their vision is of a sustainable ecological future with a thriving local economy to pass on to their two children. All one has to do is admire the privileged vineyards the Tissots farm along the steep mountainsides surrounding their village of Vaux-en-Bugey. Here, Thierry has committed to replanting with traditional local varieties, namely altesse and mondeuse.
Meanwhile, Céline has implemented her experience as an agriculture engineer and enologist, employing strictly sustainable agriculture, with a particular focus on insect diversity. Their efforts earned organic certification in 2019. Their vineyards are surrounded by sub-alpine forests brimming with biodiversity—birds’ nests, foxes, ladybugs, spiders—which Céline loves to share on social media as they work the vines with their dog Maya. The Tissot vineyards had never seen any herbicides, having been abandoned to the forest before the introduction of chemical treatments. The couple have steadfastly carried on this legacy with respect and dedication to their principles.
Their Bugey Blanc Brut 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 by developing their traditional method sparkling wines with a long lees-aging regimen.
Vinification – The grapes are manually harvested in a first-pass 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 4g/L to allow the freshness and varietal character of the wine to shine.