Tasting Notes ~ A sparkling rosé of Gamay made in an off-dry style? Jean-Paul Brun - a wine making renegade and master of vinifying still Gamay in Beaujolais - makes this delicious, fruit forward beverage in the méthode ancestrale, where fermentation finishes in the bottle, creating the bubbles. The style recalls the wines of Cerdon du Bugey.  Limited release.