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Renardat-Fache, Bugey Cerdon Sparkling Rose, NV

Sparkling Wine from Savoie, France
by Renardat-Fache
$29.99
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France's most fun sparkling wine. This lightly sweet, low-alcohol rosé from the Bugey region in the foothills of the Alps bursts with fresh strawberry and raspberry flavors. Made by méthode ancestrale (the original sparkling method), it's bright, refreshing, and impossible not to love. The Renardat-Fache family has specialized in Cerdon for generations. Perfect for brunch or dessert.

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More about Renardat-Fache

Renardat-Fâche is one of the last real keepers of méthode ancestrale in Bugey, a sparkling wine made the old, old way from Poulsard and Gamay. The family developed this ancestral technique in the 1950s alongside a handful of other winemakers, and it got them an official AOVDQS appellation. Today, Alain and his son Élie run the 8-generation vineyard, making these playful, dry, slightly funky sparklers that have nothing to do with Champagne but everything to do with tradition. This is how wine was made before anyone wrote the rules down.

Wine Details

  • Grape Variety

    Gamay , Poulsard

  • Vintage

    NV

  • Size

    750ml

  • Farming Practice

    Biodynamic

  • Sweetness

    Off-Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

What Bowler Wine has to say about this wine:

70% Gamay/30% Poulsard. The Renardats are 7th-generation vignerons of mainly méthode ancestrale Cerdon du Bugey wines in the tiny village of Mérignat in northern Bugey. They farm 13 hectares of Gamay and Poulsard biodynamically (certified as of the 2022 vintage) in these high, rolling, wooded, steep hills of poor, rocky, clay-limestone soils. The fruit is harvested by hand, gently pressed and naturally fermented at very cold temperatures in steel tanks. At around 6% alcohol, the wine is bottled and slowly continues its fermentation in the cold cellar. Each bottle is then emptied by vacuum into a pressurized tank; the wine in tank is filtered to remove most of the remaining yeasts and rebottled with a touch of sulfur. The bottles continues to ferment to about 8% alcohol and are disgorged in December of the vintage. Final residual sugar is usually about 60 grams/liter of residual sugar.

Tasting Notes & Food Pairings

Perfect Pairings

strawberry shortcake, light fruit salads, fresh berries, macarons, aperitif snacking

Tasting Profile

Charming off-dry pink sparkling with strawberry, raspberry, and floral notes. Low alcohol, delicate bubbles, slight sweetness balanced by crisp acidity, and a light, refreshing finish.

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