Bugey-Cerdon Sparkling Wine

Recently, my husband opened this Bugey-Cerdon Sparkling Wine so that we could quench our thirst after a sweaty day of work in the vineyard. Delicious and refreshing are two words to describe this sparkling wine. It is imported by Kermit Lynch so I went to their website to read about Patrick Bottex.
Here is a short excerpt:
Patrick and Catherine Bottex have been farming the five hectares of limestone slopes above the Ain River since 1991.

Cerdon is one of three crus in the appellation of Bugey and is the only one whose entire production consists of sparkling wine. The Bottex’s blend consists of ninety percent Gamay and ten percent of the native Poulsard.
This sparkling is made using méthode ancestrale, a rare technique that experts believe predates the méthode champenoise. The wine first goes through a primary fermentation in cuve, but is then bottled before all of the residual sugar has converted to alcohol. After going through a secondary fermentation in the bottle for at least two months, the wine is ready to drink.
At just 8% alcohol, this is a very quaffable sparkling that my husband thinks will go well with Thai food. I'm game!