The hand harvested grapes are carried to the cellar in 18kg bins and then double sorted, destemmed and then pressed. The must clarifies itself with static gravity in stainless steel vats where ferments with only the help of the indigenous yeast at controlled temperature. Two hours long skin contact. The partially sweet wine is left to refine on its lees for about 7 months. A the beginning of the Spring the wine is bottled. The natural increase of the temperature favors the resumption of the fermentation inside the bottle and the yeast eats all the sugar in excess.
Intense gold at sight, this pet nat offers a good bubble intensity. Appealing floral sensations and stone fruit lead to a soft touch of white pepper. Due the presence of its own lees, the wine displays as well patisserie notes and yeasty roundness.
The palate is dry (no residual sugar left) and gives way to a lingering finish marked by good supporting acidity.