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Bugey AC Montagnieu Méthode Traditionnelle NV
  • 52. Bugey AC Montagnieu Méthode Traditionnelle NV

    Franck Peillot

    40% Altesse, 30% Chardonnay, 30% Mondeuse Noire (12% alc.)

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    This sparkling wine has real vinosity and much more quality and character than most other sparkling wines. It is made 100% from 2014, in this cuvée, vinified in cuve, and aged for 12 months sur lattes with a 6.5g/l dosage. Very fine mousse, saline and long on the finish, the ripe red fruits from mondeuse noire give the wine a delicious lift.

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Further details
Franck Peillot
Village of Montagnieu (Lieux-dits : Aux Bonnes, Saint Romain, Au Carton, Le Nez) and village of Briord (Lieu-dit : En Chinve), Ain (01).
Size of domaine
6 hectares in total of which 5ha are used to produce Montagnieu Pétillant.
40% Altesse, 30% Mondeuse and 30% Chardonnay. 25 to 30 year old vines. Clonal selection for Altesse (265 -403 -404), Mondeuse (368) and Chardonnay (75 -76 -95-96). SO4 rootstock. 5500 p/ha. Altesse and Mondeuse are trained “Guyot simple” and Chardonnay is trained « guyot en arcure » - which involves arching canes to improve distribution of sap.
White marls. Soil is 1 to 4m deep. 300m above sea-level. Gradient is 30° on south-west facing slope. Mainly bottom of the hillsides.
Debuds but no vendanges en vert. Subsoiling during Autumn – i.e. ploughing slightly off the contour – with an implement that minimises soil layer disturbance, to aerate, provide irrigation channels and store water. Leaves grass to grow naturally in some parts of the vineyard (around 3ha). Conventional treatments as varied as possible against oidium and mildew. No treatment against pest and insects. Artificial fertilizer with nitrogen used in Spring. Manual harvest. 70 to 75 hectos per hectare yield.
Pressing with a pneumatic press. Static settling of the juice after 24 hours. Stainless steel vats and enamelled steel vats for the fermentation. Yeast 18-2004 from the Institute of Champagne, chaptalisation by 1%. Alcoholic fermentation at 18 to 23°C for 3 weeks. Temperature is only controlled in very hot years by using streaming of cold water. Malolactic fermentation happens sometimes, depending on vintages. 1 or 2 racking during the ageing. Aged for 4 to 6 months in stainless steel vats and enamelled steel vats. Doesn’t use reserve wine yet. Filtered after blending. 16 to 20 g/l for the secondary fermentation. The wine is kept sur latte under cap for 12 to 24 months. Usually, one disgorgement per month. Dosage is made using sugar beet and wine – no additive; around 6 -7g/l dosage. The wine is kept for 1 to 3 months after being disgorged, before being released. 35.000 bottles produced.
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