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the Reguengo wine are quite different from other Alentejo producers in that they are all lower in alcohol and favor finesse over power
Zero Sulfur Added
Peering through its translucent cherry color in the glass
like restoring obscure
Raphael Bartucci Bugey Cerdon NV Style:Sparkling the Reguengo wine are quiteVarieties: 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
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