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.

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.

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