The Dubreuil family vineyard has been cultivated in Bugey for at least three generations. Le Bugey is a small vineyard of about 500 hectares. It is next to the vineyard of Savoie.
The domain Dubreuil cultivates the vineyard in Poncin, a small village located halfway between Lyon and Geneva. We specialize in the production of a low alcoholic rosé sparkling wine called Cerdon. This wine obtained the PDO designation in 2009.
My grandfather Victor Dubreuil had a small mixed farming operation, of which only about 0.5 hectares consisted of vines. He was one of the first to produce Cerdon according to the ancestral method. It is nowadays the only recognized method for producing Cerdon. My father Michel Dubreuil returned later in his life to the estate. When he saw that I was interested in taking it over, he started building a winery in the 1990s. At that time my father cultivated about 2 hectares of vineyards. I joined the estate in 1998 after obtaining a BTSA in wine growing.
When my father retired in 2007, I went on with the activity alone. I planted new vines so that cultivation today has reached 7 hectares of vineyards.
In order to respect the environment, I created in 2016 a company called Vendange Meryem. This company, named after my wife, produces organic grapes. A second company produces grapes with sustainable agricultural methods. The domain Dubreuil Gérald now offers a complete range of Bugey wines with a high proportion of it being Cerdon, produced according to the ancestral method. The Cerdon is a rosé sparkling wine of low alcoholic degree, about 8% Vol.
What is the ancestral method?
Once harvested, the grapes are immediately pressed. This results in a pink juice that is left to ferment in tanks. When the wine reaches about 6% alcohol, fermentation is blocked by cold (about 0 degrees C°) thus stopping the action of natural yeasts. At this stage, the wine is filtered and bottled. The wine warms up naturally at the temperature of the cellar (about 10 degrees C°). The yeast can resume the breakdown of sugars into alcohol and thus cause the creation of bubbles.
This partial fermentation preserves the sweetness, aromas and colour of the grape. The yeasts killed by the wine pressure inside the bottle (about 4 bars) settle at the bottom of the bottle. Consequenlty, we reopen all the bottles to filter the wine and remove the yeast deposit. We then refill and label the bottles, ready by then to be tasted.
The Cerdon is a pleasure wine to enjoy fresh (6 to 7 degrees C° ideally). It is perfect as an aperitif, a dessert or as a cold beverage in the middle of a hot afternoon.
Best stored lying down in a cool room (10 to 12 degrees C°). To be consumed within two years in order to preserve its aromas to the maximum. Cerdon is produced exclusively from Gamay and Poulsard grapes.
A winemaker who combines exquisite terroir, tradition, reasoned and organic culture. For several generations, the DUBREUIL family has cultivated vines in the steep slopes of the small vineyard of Cerdon located in the French region of Ain between Lyon and Geneva.
Cultivation on 7 hectares of vineyards.
Cerdon “Vendange Meryen” Awarded gold medal at the 2019 agriculture show.
Since 2016, the family has gradually converted my farm to organic farming.
Indeed, part of the maintenance of the soil is done mechanically.
Insecticides have not been used for many years. The organic “recipe” is to favor the natural balance of different insects and pests of the vine.
Neutral fungicides for the environment are applied only in case of high disease pressure.
Domaine Dubreuil has been growing vines in Bugey for at least three generations.
The Bugey is a small vineyard of about 500 hectares. It is near the vineyards of Savoie.
The DUBREUIL estate cultivates vines in Poncin, a small village located halfway between LYON and Geneva.
The company specializes in the production of a low-alcohol rosé sparkling wine called CERDON. This wine obtained the protected designation of origin in 2009.
Victor DUBREUIL, the current owner’s grandfather, had a small polyculture farm. He had about 0.5 hectare of vines. He was one of the first to produce CERDON according to the ancestral method.
Today, it is the only recognized method to produce CERDON.
His father, Michel DUBREUIL, came back late to continue the field. When, he saw that I was interested in the recovery of the estate, he embarked on the construction of a wine cellar in the 90s. At that time my father cultivated about 2 hectares of vines.
I entered the estate in 1998 after obtaining a BTSA in viticultural viticulture.
At the beginning of my father’s retirement in 2007, I continue the activity alone. I plant vines for today to cultivate 7 hectares of vines.
In the concern of the respect of the environment, I create a company called Vendange Meryem in 2016. This company which bears the name of the owner’s wife produces organic grapes. A second company produces grapes in a reasoned culture.
The Domaine DUBREUIL Gérald offers today a complete range of Bugey wines with a high proportion of CERDON ancestral method.
The ancestral method
Cerdon is a sparkling rosé wine of low alcoholic degree about 8% Vol.
It is vinified according to the ancestral method. Which is what exactly?
Once harvested, the grapes are pressed. This gives a pink juice that will ferment in the tank. When the wine reaches about 6% vol of alcohol, it blocks the fermentation by the cold (about 0 degrees C°) thus stopping the action of the natural yeasts.
At this stage, the wine is filtered and bottled. The wine warms naturally to the cellar temperature (about 10 degrees C °). Yeasts can resume the degradation of sugars into alcohol and thus cause the birth of the foam.
This partial fermentation preserves the sweetness, the aromas and the color coming from the grapes. The yeasts killed by the pressure of the wine inside the bottle (about 4 bars) are deposited at the bottom of the bottle.
All the bottles are reopened to refilter the wine and remove this yeast deposit. And then sealed again for final capping. The bottles are then labeled and ready to be tasted.
Cerdon is a pleasure wine that must be enjoyed fresh (6 to 7 degrees). As an aperitif, dessert or mid-afternoon. It accompanies pleasantly every good moment, small and large cakes.
To keep lying down; in a cool room (10 to 12 degrees)
To be consumed within two years in order to preserve as much as possible its aromas.
Cerdon is produced exclusively from GAMAY and POULSARD grapes.
Producer: Gérald Dubreuil
The small appellation of Bugey has only about 500 ha of vines in total and is located near Savoie. The AOC specializes in Cerdon, a low-alcohol sparkling wine made by méthode ancestrale, which is a traditional way of making the lightly sparkling, medium sweet wine.
The Dubreuil family has been growing vines in Bugey for three generations. Gérald’s grandfather, Victor, was one of the first in the area to produce Cerdon using the méthode ancestrale. Starting with only 0.5 hectares, within three generations, the family has acquired seven hectares of land in Poncin, a small village between Lyon and Geneva.
Gérald entered the family business in 1998, after earning a BTSA in viniculture and winemaking. Since 2007, when his father retired, he has been solely responsible for the operation. He has great respect for the environment and in 2016 created a company named Harvest Meryem that produces organic grapes.