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Zero Sulfur Added
the Reguengo wine are quite different from other Alentejo producers in that they are all lower in alcohol and favor finesse over power
When he planted hedges to help block their chemical sprays from coming into his vines
more refreshing like a good pilsener
Aged for a minimum of 12 years
Raphael Bartucci Bugey Cerdon NV Style:Sparkling Zero Sulfur AddedVarieties: 80% Gamay, 15% Poulsard, 5% Chardonnay Vinification Method: Sparkling obtained by spontaneous fermentation in the bottle, or methode ancestrale. That is when two thirds of the fermentation happens in tanks, after which the unfinished wine is bottled. The bottles are put upright for about three months. The fermentation stops because the bottle is saturated with the CO2 produced by fermentation, where there is about 40 grams of residual
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