Perhaps it will be the saviour for the hard hit wine growers in Beaujolais who today have difficulties selling their wines? Sicarex in Beaujolais has has produced an experimental version of a red sparkling wine made from Gamay grapes. The vinification started with a high-temperature maceration before fermentation, to extract colour and soft tannins, followed by a pressing and fermentation of the by then coloured must. The base wine then underwent a second fermentation in bottle according to the méthode traditionelle. They made two versions: brut (dry, with 10 g/l residual sugar) and demi-sec (sweet, at 33 g/l). In a fit of inspiration they called the wine Red Bulle (bulle being French for bubble). We look forward to seeing (and tasting) this in real life… vitisphere.com
