Ze Bulle builds on a concept developed by Philippe Gourdon of Château de la Tour Grise, who devised a technique to capture the carbon dioxide naturally produced during fermentation and reintroduce it at bottling, resulting in a lively and aromatic sparkling wine. Bruno Ciofi stepped in following Gourdon’s retirement in 2015, taking over production at Ze Bulle. Here he blends Cabernet, Grolleau and Gamay. The grapes are farmed organically and biodynamically, drawn from vines averaging 45 years of age, planted half on schist and half on tuffeau, two iconic Loire terroirs. Vinification is deliberately low-intervention, relying on native yeasts and excluding inputs.
In the glass, a delicate pinkish hue is lifted by a fine bead. The delicate nose of fresh cherry and crushed raspberry is complemented by a freshness and balance on the palate. An ideal sparkling companion for the aperitif.