Bugey lies on the line between Lyon and Geneva in the foothills of the alps. It has Savoie to the east, the Jura to the north, Burgundy to the west, and the Rhone to the south. While grapes have been grown here since Roman times, Bugey and Cerdon were only granted AOC status in 2009. Lately the area’s wines have been getting more attention but the economic climate was not always so favorable. So it was that in 1970 the Lingot, Martin and Bolliet families joined forces to ensure their continued production of Cerdon. They were joined in 2006 by the Guillon family, all under the name Lingot Martin.
Cerdon is a ‘cru’ of the Bugey wine region, covering a mere 137 hectares. Of these Lingot Martin cultivate 40 (which is large for the area), on steep slopes ranging up to and over 1200 feet. The soils are stoney clayey-limestone. These soils provide nutrients, humidity, and natural drainage to the vines. The limestone adds lift while the stoney clay soils add to depth of fruit flavor.
Cerdon is a single-fermentation sparkling wine (méthode ancestrale), made without dosage. It is characterized by a light color, low alcohol, a fine light bubble, and red-fruit flavors, finishing more or less demi-sec, depending on the cuvée. The aim is to balance any residual sugar with a refreshing acidity.
Probably one of our favorite anytime wines, fantastic from the spring and summer to the Thanksgiving table. It’s so cheerful and sparkly, without too much of an “attaque.” Cheerful red berries, baking spice, notes of brown sugar and a lifted finish make this the cranberry to your turkey, the cream soda to root beer.
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