Fizz with an uncomplicated charm to it, the 103y.o. Trebbiano vines doing a lot of the work - old vine complexity shining through. Bright and youthful, plus complexity from time on lees, notes of red apple, grilled nuts and a touch of straw.

This wine has an immediacy to it which means it is happily enjoyed on its own, but the extended aging gives it the complexity and savoury profile to take you all the way through a meal.

 👁 Pale straw yellow
👃 Yellow plum, sorrel, hint of white miso
👄 Pear, oolong tea, lemon, gently foamy fizz

I like that this wine retains some of the uncomplicated purity and energy of méthode ancestrale/pétillant naturel but has developed the finer bead and more complex, layered and savoury notes of a traditional method fizz after resting on lees for longer than most. I press these types of fizz quite hard compared to the standard sparkling wine – I think a lot of Pét Nat is picked early (unripe) off high-yielding sites and pressed lightly to avoid bitterness, but seeing as I harvest low-yielding fruit at full flavour ripeness, we can afford to press harder and pull all of that flavour through.