MAISON YVES DUPORT

VINS DU BUGEY

VINS DU BUGEY



BUGEY TRADITION
 
 
MONTAGNIEU
 
FRUITS & FLEURS
 
 
EFFERVESCENTS
 
 
 


MONTAGNIEU BRUT

Traditional method
 

Soil
While the formation of the French Prealps and the Ice Age have created a very heterogeneous chaotic soil in the Bugey region, the Montagnieu soil on the other hand is very homogeneous. It is characterised by a very calcareous white clay soil full of ammonites and other fossilised sea molluscs.
IT IS THESE GEOLOGICAL CHARACTERISTICS AND THE SYMBIOSIS OF THE GRAPE VARIETIES DESCRIBED BELOW THAT HAVE MADE THE REPUTATION OF MONTAGNIEU'S WINES.


Grape variety
Altesse, Mondeuse, Pinot Noir and Chardonnay

Vinification
The wine is made from a skilful assemblage of the grape varieties mentioned above, with white grapes dominating.
These release their first juice during gentle pressing. After a rigorous selection, only these top-quality juices are added to the assemblage.
After a low-temperature alcoholic fermentation and after clarification, the base wine is bottled as soon as possible to retain its freshness and carry out its "foam taking" (bottle fermentation) over at least 12 months. The resulting "traditional method" wine has therefore been produced completely by us in our cellars using expertise handed down through the generations.




Characteristics
A choreography of fine bubbles sets off its attractive colour with light-gold highlights. The elegant nose with floral notes is stimulated by the persistent effervescence. The same pleasure is extended by a harmonious mouth balancing structure and freshness. A pleasant wine, perfect for festive moments.


Serve with
Aperitif, cocktail party, throughout the meal.

Production capacity
40,000 bottles

Montagnieu