Ze Bulle 2021 - Beret & Compagnie

Ze Bulle - Beret & Compagnie

Ze Bulle by Beret & Compagnie is a rosé wine, slightly sweetish and petillant, produced with a particular method invented by Philippe Gourdon, which consists in recovering the carbonic gas, developed during alcoholic fermentation, and reintroducing it during bottling to obtain the ' effervescence. the grapes used are Cabernet Franc and Cabernet Sauvignon from 35-year-old vines grown biodynamically on calcareous-sandy and schist soils. It is a thirst-quenching wine, pulpy and of great agility. Call carefree and summer evenings.

Service

It is advisable to taste it at a temperature of 6/8 ° in tulip goblets. Wine to drink immediately.

Pairings

Excellent wine from all over the meal, it matches the fish dishes, try a spaghetti dish on the gallinella ragout.

Cellar: Beret & Compagnie

Beret & Compagnie is a small artisan cellar led by Bruno Ciofi located in the Loire Valley. Bruno began his career as a winemaker in Pfaffenheim at Domaine Pierre Frick, one of the pioneers of biodynamic agriculture and natural winemaking in Alsace. After 13 years, Bruno moved to Arbois, in the Jura, as manager of the Domaine de la Pinte, which he converted to biodynamics. In 2016 he met Virginie Joly, daughter of Nicolas Joly, and decided to leave the Jura to land in the Loire at Savennières. Here he works at the Ferme de la Sansonnière, in nearby Thoaurcé, with Marc Angeli, a charismatic figure and point of reference for producers in the area and beyond; to then, starting from the 2020 harvest, devote himself exclusively to his new project by Beret & Compagnie. Bruno's idea is to manage an ethical, responsible shop that respects the environment and the work of his fellow winemakers. Bruno does not own vineyards, but buys grapes and musts only from winemakers who work organically or biodynamically and carefully transforms them in a natural way creating, at the moment, two wines: a still white and a sparkling rosé obtained with a unique method in the world . These are not terroir wines, but blended wines where, however, when tasted it is possible to feel the work of various winegrowing peasants with whom Bruno has built a product of the earth according to the concept of synergy.