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Buy Wine from Domaine Bartucci
This is the natural wine cellar of Raphaël Bartucci, a self-taught winemaker, an enthusiast eager to make wines different from his neighbours in Mérignac, France. It all started in the 1950s, when his parents fled fascist Italy and moved to Moselle. The French summer, in the Bugey region, infected him with the urge to become a farmer.
Domaine Bartucci's vineyards
At first he started part-time, then he became a full-time farmer. At first, he planted a few vines, but he was not happy with the idea of managing the field with chemicals and additives. Thanks to his friends, Pierre Overnoy and Marcel Lapierre, he was able to rethink the formula to create his own way of making wine.
He discovered how to make them natural, and today he has already reached 2.10 ha on 10 different plots. It has been certified AB Ecocert since 1997.
Its winemaking method is sparkling, obtained by spontaneous fermentation in the bottle with indigenous yeasts, or "ancestral method". Two thirds of this fermentation is carried out in tanks, and the wine is bottled unfinished. The bottles are placed in an upright position for about three months. As the bottle is saturated with the CO2 produced by the fermentation, the fermentation is stopped.
Wines of Domaine Bartucci
Their most renowned wine is the Bartucci Bugey Cerdon Ancestral 2019. With this appellation, `bugey cerdon', typical of the Savoie region. It has gamay, poulsard and chardonnay grapes. It is aged for a minimum of three months in the bottle before disgorgement with 40 grams of residual sugar.
It is a semi-sweet sparkling wine, with approximately 8% alcohol. Bottled without added sulphites. Bartucci Bugey Cerdon Ancestral is crisp, with aromatic notes of fresh strawberries.
Buy Wine from Domaine Bartucci
This is the natural wine cellar of Raphaël Bartucci, a self-taught winemaker, an enthusiast eager to make wines different from his neighbours in Mérignac, France. It all started in the 1950s, when his parents fled fascist Italy and moved to Moselle. The French summer, in the Bugey region, infected him with the urge to become a farmer.
Domaine Bartucci's vineyards
At first he started part-time, then he became a full-time farmer. At first, he planted a few vines, but he was not happy with the idea of managing the field with chemicals and additives. Thanks to his friends, Pierre Overnoy and Marcel Lapierre, he was able to rethink the formula to create his own way of making wine.
He discovered how to make them natural, and today he has already reached 2.10 ha on 10 different plots. It has been certified AB Ecocert since 1997.
Its winemaking method is sparkling, obtained by spontaneous fermentation in the bottle with indigenous yeasts, or "ancestral method". Two thirds of this fermentation is carried out in tanks, and the wine is bottled unfinished. The bottles are placed in an upright position for about three months. As the bottle is saturated with the CO2 produced by the fermentation, the fermentation is stopped.
Wines of Domaine Bartucci
Their most renowned wine is the Bartucci Bugey Cerdon Ancestral 2019. With this appellation, `bugey cerdon', typical of the Savoie region. It has gamay, poulsard and chardonnay grapes. It is aged for a minimum of three months in the bottle before disgorgement with 40 grams of residual sugar.
It is a semi-sweet sparkling wine, with approximately 8% alcohol. Bottled without added sulphites. Bartucci Bugey Cerdon Ancestral is crisp, with aromatic notes of fresh strawberries.