Philippe Balivet and his family are one of a handful of organic growers in this little known appellation in the foothills of the Alps, northeast of Lyon. These semi-sweet sparkling wines made in the method ancestrale (rather than the methode champenoise) are a delicious speciality of the area. The difference is that unlike the champenoise method the wines do not receive a dosage. Instead they undergo primary fermentation until reaching around 6% alcohol. Then the wine is bottled and continues to ferment until reaching 8% leaving a delicious residue of sugar and a refreshing effervesence.
A blend of Gamay and Ploussard the wine is ripe with juicy, crisp strawberry and cherry flavours, the sweetness balanced by some good acidity and lovely herbal flavours.
Founded in the 1920’s the Adami family have been producing Prosecco in the foothills of...