One would be hard-pressed to find anyone as devoted to the concepts of sustainability and community 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. Their village, Vaux-en-Bugey, has been home to the Tissot family for a very long time. They are the fifth generation to work the vineyards in their bucolic sub-alpine setting.
Céline and Thierry Tissot organically farm numerous small plots of indigenous grape varieties around their village of Vaux-en-Bugey. These old vineyards have been passed down through the family for generations. One such plot is a single-vineyard of Gamay vines planted in 1977 with southwest exposure in gravelly soil with a calcareous-clay subsoil. The resulting wine is a distinctive and charming local expression of gamay that has gained a cult following, available in exceptionally limited quantities.
Vintage – 2019 saw a prolonged, cold spring with three major frost events between mid-April and mid-May. These frosts resulted in scattered damage to the vines and reduced yields. Summer was hotter and drier than average, with two heat waves at the end of June and the end of July. September was dry and sunny, providing perfect conditions for an excellent harvest, which began on September 17th.
Vinification – Gamay grapes are hand-picked without destemming. The grapes undergo an intracellular whole cluster, semi-carbonic fermentation for eight days, with twice-daily remontages, before crushing and a full alcoholic fermentation with indigenous yeasts. Malolactic fermentation is spontaneous. The gamay is then aged in stainless steel for six months before bottling with very little added sulfur.