Bugey wines AOC

In Bugey, if you give your sweat to the vines along the steep hillsides, they give you back. AOC Bugey produces wines of astonishing character, whether red, white, rosé, still or sparkling.

A long history

Although traces of vine cultivation date back to the Roman occupation and the Middle Ages, it was not until the 19th century that vines reached their peak. It wasn’t until 2009 that Bugey was classified as an AOC, but today it has great potential for development, just as Bugey wines are beginning to make a name for themselves.

You have to go south, between the Jura and Savoie in the east, to discover the 500 ha of AOC Bugey in the mountainous part of the Ain department. The vines are planted at altitudes of between 220 and 550 m, to take advantage of the sun’s benefits. The 11 grape varieties used in Bugey wines are grown here.

©Bugey vineyards|Marilou Perino/ Pérouges Bugey Tourisme

Wines of great diversity and character that deserve to be discovered and rediscovered for their aromatic richness. From starters to desserts, there’s always a Bugey AOC wine to sublimate your meal!

Small but big

This contrasting landscape is full of surprises and covers the three production sectors of the AOC. Stretching from Cerdon to the banks of the Rhône, they play off each other to offer a range of wines with a rich palette of aromas.

Chardonnay, full-bodied, and Roussette du Bugey, with its mysterious past, are supple whites with fruity flavors;
reds, such as the light, fragrant Gamay, the generously toned Pinot Noir or the strong Mondeuse, appeal to those looking for uncomplicated wines;
rosés are very popular at the height of summer;
Montagnieu, a light, elegant sparkling white wine made using the traditional method;
white or red Manicle , whose confidential production conceals some nuggets.
Cerdon is a low-alcohol wine, made using an ancestral method that awakens the taste buds.

©Bugey wine and pairing |Caroline Daeschler

500hectares

Vineyard area

3terroirs

Cerdon, Montagnieu, Belley

9appellations

White, rosé or red Bugey wine

24 000hectoliters

Production

GOOD TO KNOW

Aindin agreements

It’s easy to find the perfect match between Bugey wine and local cuisine:

White Bugey is best drunk chilled (10 to 12°C) with fish and shellfish (why not crayfish from the Dombes?), but is also perfect with raclette or a fondue of local cheeses.
Bugey red, to be drunk chilled or slightly chilled (17 to 19°C), goes equally well with cheeses, charcuterie or Bresse poultry. If made from Pinot Noir grapes, it will be appreciated with red meat or game.
Bugey pétillant can be drunk chilled (4-5°) as an aperitif, or as a dessert with a galette de Pérouges, a tarte bressane, or even a tarte Tatin!

With cheeses from the Ain region, think outside the box: Comté is best enjoyed with a Bugey Chardonnay, as is Morbier or a Mondeuse du Bugey, while Bleu de Gex is perfect with a Cerdon.

PRODUCERS WITH THE SAVEURS DE L'AIN LABEL Where is Bugey wine produced?

Saveurs de l'Ain members offering local wine (AOP AOC IGP)