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Ancestral Method We are in Auvergne 🇫🇷, an area protected by 90 extinct volcanoes concentrated on the Puys chain. Granite and basalt soils, among the most vital areas of France until the times before the war, where the most used grapes are Pinot Noir, Gamay and a little Chardonnay. The grape of this ancestral method does not have a name because it comes from an unknown old native varietals in the municipality of Montpeyroux and it still has to be classified, therefore Yvan names the wine with its current code: "5455". We speak of only 120 bottles, certified Bio, without adding SO2 and without filters. My mother, tasting it a little skeptic, summed it all up with "A Gazzosa that tastes like plums", how to blame her ... we speak of "vin de soif", translatable as in the photo from "vin da pan e salam 🐷" (wines for bread and salami) and declinable in any activity that you'd love to do alone or with friends or family in a sunny weekend ("wines for a hike", "wines for a boat day"). This is what I felt...In fact, it's a perfect wine for a pause, a moment to relax. Pomegranate grains and its peels, wild strawberries, still unripe pear, Pink Lady apple, as crunchy as it seems to bite it for real. The sulphurous part of the volcano is there, but well balanced. A playful sparkling, made of karkadé, pink pepper and flakes of salt, it tickles the mouth, cleans it and prepares it for another sip. Wine, bread and salami ... a beautiful trinity 🥂