Ze Bulle is a sparkling rosé made through a very particular technique developed in the region by the now retired Philippe Gourdon. Philippe made a wine at his domaine La Tour Grise in Saumur named “Ze Bulle” for many years. The wine is made sparkling by reintroducing captured carbon gas given off as a by-product of fermentation.

Philippe retired in 2015 but after meeting Bruno and hearing about his nascent project Beret et Compagnie, he insisted that Ze Bulle live on under Bruno’s care.

The wine is 9% alcohol and has around 60 grams/liter of residual sugar.

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