Bottex Bugey-Cerdon Methode Ancestrale La Cueille

• Grapes are harvested by hand

• Made by direct press

• Fermentation is natural

• The wine is bottled partway through fermentation

• After approximately 2 months, fermentation has stopped

• The wine is then re-corked and ready to drink

• Residual sugar varies from year to year, typically around 40-60 g/L, depending on acidity

• All grapes come from a single vintage, but the wine is not vintage-dated