NV Raphael Bartucci Methode Ancestrale Bugey Cerdon, France St. George Spirits Roberto Oliván and Leyre Ruiz

Roberto Oliván and Leyre Ruiz of Tentenublo make honoring tradition look radical

The Domain also produces Châteauneuf du Pape and stretches over more than 125 acres of land

It sees a maceration of around thirty days before being elevated two years in foudre

aged from 5 to 40 years

Limestone-rich clay soils -- the stoniest of the three crus

NV Raphael Bartucci Methode Ancestrale Bugey Cerdon, France St. George Spirits Roberto Oliván and Leyre RuizVarieties: 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