Bugey-Cerdon only recently earned its AOC in 2009, and Vincent Balivet and his family are one of only a handful of organic growers in Bugey, a small and relatively unknown appellation in the foothills of the Alps, northeast of Lyon. Unlike the méthode champenoise, wines made by méthode ancestrale do not receive a dosage. Rather, they undergo primary fermentation until the alcohol level reaches roughly 6% and are then bottled. In bottle, the wine continues to ferment, but stops naturally at 8%, with a pleasant level of residual sugar remaining. Very fresh and zesty, this wine shows good minerality and acidity in the mouth with fresh grape aromas in the nose.