# Bulle de Fort (NV)

- **Producer:** Domaine de la Chevalerie
- **Colour:** red
- **Type:** sparkling
- **Grapes:** Cabernet Franc
- **Region:** Loire, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €18
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** raspberry, strawberry, cherry, redcurrant, bell pepper, black pepper, bread, brioche

## About this wine

Domaine de la Chevalerie is one of the oldest and most respected estates in Bourgueil, with a history dating back to 1640. Spanning fourteen generations of the Caslot family, the estate is currently led by Emmanuel and Stéphanie Caslot. They transitioned the entire 38-hectare estate to organic and biodynamic viticulture, focusing on expressing the diverse clay-limestone and gravel terroirs of the region. Bulle de Fort is their playful, ancestral method sparkling wine, crafted to show a joyful, vibrant, and highly accessible side of Cabernet Franc.

## Interesting facts

- The estate has been in the Caslot family since 1640, spanning fourteen generations of winemakers in Bourgueil.
- The name 'Bulle de Fort' is a playful pun on 'Boule de Fort', a traditional, historical bowling game unique to the Loire Valley.
- This pet-nat is bottled before fermentation finishes, using only the grape's natural sugars to create its gentle sparkle.

## Food pairing

The high natural acidity and refreshing effervescence of this sparkling red Cabernet Franc cut beautifully through rich, fatty foods like charcuterie and duck. Meanwhile, its bright red fruit notes and subtle herbal undertones complement savory, slightly spiced dishes and earthy goat cheeses.

## Wine making process

This sparkling wine is crafted using the ancestral method (méthode ancestrale), also known as a pet-nat. The grapes are harvested by hand and undergo spontaneous fermentation using indigenous yeasts in stainless steel vats. Before the fermentation is complete, the wine is bottled, trapping the remaining natural sugars and carbon dioxide to create a gentle, natural effervescence. The wine is aged on its lees, disgorged without dosage, and bottled with minimal sulfur additions to preserve its fresh, raw fruit character.