The Balivet family has been crafting wine for generations in the tiny appellation of Bugey, nestled at the foothills of the French Alps between Lyon and Geneva. Here, steep slopes and a cool mountain climate give naturally fresh, aromatic wines rooted in limestone and clay soils. Philippe Balivet works with traditional methods and minimal intervention in both vineyard and cellar, allowing the character of this unique terroir to shine.

His Bugey Cerdon Méthode Ancestrale is a sparkling rosé made from Gamay and Poulsard, fermented naturally and finished in the bottle in the same way as Champagne. Delicate and gently effervescent, it offers notes of wild strawberry, raspberry and rose petals, balanced by a light sweetness and refreshing acidity. Joyful, vibrant and utterly moreish, this is a classic expression of one of France’s most enchanting regional styles.