“Bratty Nat” Pet Nat
Winemaking: picked, pressed and left alone. No sulphur. Second fermentation in the bottle.
Made in the most ancient way: the grapes are picked from the vine, brought into the winery, pressed and left alone to ferment using only the wild yeast indigenous to the vineyard and winery. The wine then undergoes its secondary fermentation in bottle without sulphur. The resulting ‘pet nat’, short for ‘petillant naturel’ is an irresistible partner for food or just an exciting drink on its own. Made is small batches annually which quickly sell out.
Aromatic and creamy on the nose. Lashings of stewed apple, nashi pear, and crushed chalk meld together in a plump core of fruit on the palate. The mousse is expansive and cleansing. This is bright, textural, exciting and tasty.