Bugey

Description

This marc, made from typical grapes from the vineyards of the Ain plains, expresses the quintessence of a rich terroir.

Tasting

To be served pure or in a still-warm cup.

“Overload” cocktail: two measures of marc du Bugey for three measures of apple juice.

Recipe

The “Bugey cut”: a scoop of apple sorbet drizzled with a measure of marc du Bugey.