Our soils are all majority limestone, but very varied. They are made up either of scree at the foot of slopes and cliffs, or glacial deposits with clay, or sometimes gravel.
In this ruggedly beautiful region known by geologists as the southern Jura, the vines grow at between 220 and 550 metres altitude. The highest peak, the Grand Colombier, standing at 1509 metres, offers a vast panorama over the Alps, stretching from Switzerland to the Dauphiné, around Grenoble. The combination of a favourable climate and grapes adapted to the terroir produces a kind of alchemy that loads the vines with bunches of richly golden, or wine dark berries.
A total of eleven grapes may be used to make Bugey wines (see specifications charter for details).
Depending on the terroir, Chardonnay can be more or less smooth or vivacious, with an underlying touch of minerality, notes of pear, pineapple or citrus fruit. Always delightful.
Used to make AOC Roussette du Bugey, Altesse has a rich and surprising aromatic palette. The wines are best kept, if possible, for at least two years in bottle before drinking.
The principal quality of Gamay is its simplicity. It produces wines that are fresh, light, exuberant, and agreeably fruity.
If its nose is sometimes discreet, the palate is characterised by its energy and generosity. Full of blackcurrant, cherry, pepper, with a touch of earthiness. When matured in barrel it will progressively acquire depth and structure.
Its aromas that sometimes take on a southern accent are disarming. Cherry, blackcurrant, fresh laurel, liquorice, sometimes violet. Generosity and refined tannins offer structure and smoothness.
A black grape native to the Jura which can be used to make Cerdon. It brings structure and a subtle spiciness.
These grapes, which were often historically planted together in the same plot, go into the composition of Bugey Brut.
