About Bau

Formerly in Provence, winemakers distracted a tiny portion of the grapes just harvested and pressed that they let ferment in tanks. The carbon dioxide resulting from this unique fermentation was naturally transformed into bubbles, the promise of a happy, fruity and sparkling wine. Only a few liters that we shared with our neighbors to celebrate the end of the harvest. With Bau, it is this feeling that we wanted to bring up to date. To do this, we have returned to the ancestral process of unique fermentation that allows us to maintain the taste of the carefully selected grapes! Read their story