Ancestral "U", 2024

Bottled before it finished fermenting, so the bubbles are the wine's own. Ugni Blanc from Romain Le Bars, who learned at Domaine de L'Anglore.

Romain Le Bars was a Paris waiter before he trained with Jean Foillard in Beaujolais and spent seven years with Éric Pfifferling at Domaine de L'Anglore. Since 2018 he has farmed his own vines in Tavel and Lirac, certified organic, worked by hand and picked early for freshness. This is his pét-nat, made the old ancestral way: bottled mid-fermentation so it finishes in the bottle and makes its own fizz. Ugni Blanc is a high-acid grape, so expect something light, bright and zesty.