Grand Cru Selections

Domaine Balivet Current Releases

Bugey-Cerdon NV

Predominantly Gamay, with around 10% Poulsard, the wine is made in a methode ancestrale method. The wine is bottled during primary fermentation when the alcohol level is roughly 6%. The fermentation continues until the pressure inside the bottle stops the fermentation at around 8%. This is basically the same process as artisanal cider production.