Even amongst natural winemakers, Thierry and Céline Tissot are uniquely devoted to a vision of a truly sustainable ecological future bolstered by 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 bucolic vineyards are surrounded by sub-alpine forests brimming with biodiversity—birds, 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 popularization of chemical treatments in decades past. 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. The Tissots have been pushing the envelope through their long lees-aging regimen, demonstrating the premier quality potential of méthode traditionelle sparklers from Bugey, while transmitting a clear and unique terroir identity.
Region
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 3g/L to allow the freshness and varietal character of the wine to shine.
Region
Alpine
Appellation
Bugey
Village
Vaux-en-Bugey
Elevation
350m
Grapes
70% Altesse / 10% Chardonnay / 10% Mondeuse / 5% Jacquère / 5% Aligoté
Vine Age
Altesse planted in 2001, Chardonnay planted in 1990, Jacquère and Aligoté planted in 1980
Soil
Calcareous clay
Fermentation
Fermented in stainless steel
Malolactic Fermentation
Spontaneous
Aging
36 months on the lees sur lattes
Secondary Fermentation
Méthode traditionnelle
Dosage
3g/L
S02
53mg/L
Farming
Certified Organic
Vegan
No
ABV
12%
Pack Size
12x750mL