The lingot martin compagny, located in the CERDON vineyards, stems from the association in 1970 of three families, after in 2006 one new family.
The lingot, martin, bolliet and guillon families, deeply attached to their lands for several generations, have enhanced the 40 hectares of vineyards they share in the CERDON.
Our small compagny is managed by five partners:, Gilles BOLLIET, Jean Luc GUILLON, Frédéric GUILLON and VALET Alexandre.
Work in the vineyards, secretarial services, accounting, customer reception and sales are ensured by 10 peoples present both in the vines and wine cellar.
Total turnover is 2 million euros.
Our passion: Respect of the customer through application of a Charter for Quality in all domains and by all members of the team, whatever their job.
The quality of the vines themselves, their environment, the grappes, manual harvesting, wine pressing, bottling, custommer reception; thes are key areas of our work that are meticulously orchestrated.
Our quest for greater quality is illustrated by our endeavour to upgrade our current VDQS rating to obtain AOC VIN DU BUGEY CERDON certification.
This philisophy within the team is reflected both in our work and in our mental approach.
The result is a “naturally sparkling pink CERDON Méthode Ancestrale”.
We recognize your taste in “LOCAL Produce” and would like to work with you and help you discover our vintage CERDON Méthode Ancestrale, which is so characteristic of vineyards of BUGEY region.
BUGEY CERDON
METHODE ANCESTRALE
Cuvée Demi Sec
Grapes
Gamay
Soil
Cultivated on steep hills, the slope is strong, the exposure is ideal for capturing the rays of the sun, the terrain is clay-limestone.
Wine Growing
Vines planted at a density of 7200 feet per hectare. The number of treatments is limited depending on the weather. The input of fertiliser is made from soil and leaf analyses, thus ensuring a better balance between the soil and the vine. Mastery of vigour, stripping, stripping and limiting yields, for better maturation and quality of grapes.
Wine production
Ancestral Method - partial Fermentation with low temperature in vat allowing the getting of a sweet wine weak degree. The wine made clear by filtering, keeps its leaven to follow its fermentation in a natural way in bottle. This causes the birth of the foam. Registered leaven is eliminated by filtering and decanting.
Bottles accept their final sealing so and are ready to be used
Tasting
Luminous pink color, bouquet of an aroma that is both vivid and subtle, Intense aromas of red fruits, raspberries.
On the palate, very fruity aromas, thin bubble and lightness.
To be noted
Recommended Tasting Temperature is 8 - 10° °C 8% vol
BUGEY Blanc
Chardonnay
Grapes
Chardonnay
Characteristics
Golden reflections yellow, his complex nose reveals flavours of citrus fruits, fruits with white flesh and discreet mineral notes are the preludes of an intense, long and elegant mouth.
Wine Production
After a rigorous selection of the grape harvest, this wine received all the care that a modern cellar can bring him regarding control of the temperatures follow-up of a breeding on dregs to confer him a more complex aromatic note and a good structure.
The wine making, the breeding, the bottling are completely realized by ourselves.
Tasting
Color: Reflections Yellow gold Nose: citrus and white fruit flavors Palate: discreet mineral notes, intense, long and elegant palate
BUGEY CERDON
METHODE ANCESTRALE
Cuvée Sec
Grapes
Gamay
Soil
Cultivated on steep hills, the slope is strong, the exposure is ideal for capturing the rays of the sun, the terrain is clay-limestone.
Wine Growing
Vines planted at a density of 7200 feet per hectare. The number of treatments is limited depending on the weather. The input of fertiliser is made from soil and leaf analyses, thus ensuring a better balance between the soil and the vine. Mastery of vigour, stripping, stripping and limiting yields, for better maturation and quality of grapes.
Wine production
Ancestral Method - partial Fermentation with low temperature in vat allowing the getting of a sweet wine weak degree. The wine made clear by filtering, keeps its leaven to follow its fermentation in a natural way in bottle. This causes the birth of the foam. Registered leaven is eliminated by filtering and decanting.
Bottles accept their final sealing so and are ready to be used
Tasting
Pale pink color, bouquet of an aroma with dry characters, Intense aromas of red fruits, raspberries.
On the palate, fruity aromas, thin bubble and dry.
To be noted
Recommended Tasting Temperature is 8 - 10° °C 8% vol
BUGEY Rouge
Cuvée Rhapsodie
Grapes
15% Mondeuse – 85% Gamay
Terroir
Cultivated on steep hillsides, the slope is steep, the exposure is ideal for capturing the rays of the sun, the soil is claylimestone.
Wine Growing
Vines planted at a density of 7200 feet per hectare. The number of treatments is limited depending on the weather. The fertilizer is supplied from soil and leaf analyzes, thus ensuring a better balance between the soil and the vine. Control of vigor, leaf stripping, topping and limitation of yields, for better ripening and quality of the grapes.
Wine production
This wine is obtained following a carbonic maceration of 5 to 6 days preceded by a hot pre-fermentation maceration (between 50 and 60 ° C for about 12 hours) then end of the alcoholic fermentation in liquid phase (after pressing) at low temperature. These operations allow optimum extraction of the aromatic potential of the grape variety which characterizes it. Vinification, aging and bottling are entirely done by us.
Tasting
Deep shiny robe with ruby reflection, simple but intense nose of fresh red fruit, with its equivalent on the palate framed by a lively structure that is expected from a Gamay associated with a mondeuse, in its youth
PET-NAT
Grapes
Gamay
Soil
Cultivated on steep slopes, classified as mountain vineyards, the slope is steep, the exposure is ideal for capturing the rays of the sun, the ground is clay-limestone
Wine Growing
Vines planted at a density of 7200 feet per hectare. We work according to the HVE (High Environmental Value) standards of excellence of the device for farms with a high level of biodiversity and a very low use of inputs. Mastery of the vigor, stripping, topping and limitation of the yields, for a better maturation and quality of the grapes.
Winemaking
Partial fermentation at low temperature in the vat allowing a low-level sweet wine to be obtained. The fermentation is stopped at low temperature, the wine retains its yeasts in order to continue its fermentation in a natural way in the bottle. This causes the birth of the foam. In order to preserve an optimum quality of the aromas and to avoid the bad tastes, we made the choice to extract the yeasts deposited by transfer. The bottles thus receive their final closure and are ready to be consumed
Tasting
Luminous pink color, Mouth of an Effervescent, Dry, with fruity aromas, small red fruits, raspberry Fruity nose, red fruits, greedy,