Renardat-Fâche, Mérignat (Sparkling)

The small French town of Cerdon rests just a stone's throw from the Swiss border in a little-known VDQS called Bugey. This quaint, vacationer's area hardly qualifies as one of France's key viticultural areas. In fact the vineyards are impossible to find. Small clumps of vines dot the steep, south facing slopes and intertwine with cattle grazing and small farms. It is in this "lost" region that one of the oldest French winemaking techniques are still practiced.

There are 3 surviving crus for wines labeled as Vin du Bugey and Roussette du Bugey: Cerdon, Manicle, and Montagnieu. Montagnieu, home to winemaker Franck Peillot, specializes in Roussette-based sparkling and still wines. As described by Andrew Jefford, "the vines of Montagnieu grow on propitiously sited, limy glacial deposits." Manicle, the birthplace of Brillat-Savarin, mainly produces Chardonnay and Jacquère. Finally, Cerdon specializes in sparkling rosé.

Cerdon de Bugy tastes its best the year following the vintage. Served cold, the refreshing effervescense and delightful berry flavors make Cerdon the perfect apéritif! Alternatively, Cerdon can be served with fruit-based and chocolate desserts.