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- Domaine de la Dentelle is located in the tiny appellation of Bugey Cerdon, tucked between Jura and Savoie.
- Only one type of wine is produced here – the idiosyncratic Méthode Ancestrale Rosé Demi-Sec.
- Owner and winemaker Marcel Perinet uses predominantly Poulsard in his wine, whereas most producers in the region use majority Gamay.
- This makes the style of Marcel's wine less sweet. He also works organically and vinifies and bottles without the addition of sulfur.
- Domaine de la Dentille crafts one of the purest examples of Cerdon de Bugey, granting complexity to this unique bottling.
Between Jura and Savoie, the tiny appellation of Bugey Cerdon — with fewer than 500 acres planted to vine — is the base of operations for Domaine de la Dentelle. Marcel Perinet began in the restaurant industry and rose to serve as director of 3–Michelin-starred Georges Blanc in Vonnas. After 41 years of working for Blanc, Perinet inherited just over a hectare of land in Cerdon du Bugey and decided it was time to change his focus.
Now expanded to six hectares, only one style of wine is produced: Méthode Ancestrale Rosé Demi-Sec. Perinet employed his deep experience, strong work ethic, and exacting standards to create a slightly different version of this classic sparkling rosé, one that highlights acidity and balance over sweetness. Most producers in Cerdon use predominately Gamay grapes and high sulfur, resulting in extreme sweetness. Since his first vintage in 2013, Perinet has worked organically. The blend, 80% of 100-year-old Poulsard and 20% of 40-year-old Gamay, is vinified and bottled without the addition of sulfur. Instead, Perinet has mastered controlling the temperature during fermentation and winemaking, allowing him to produce one of the purest examples of Cerdon du Bugey that we have ever tasted.
Farming and vinification practices: Sustainable, Organic
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