2023 Pét-Nat

A low-alcohol fizz made with Fiano that fermented for a week on skins in amphorae while submerged in freshly pressed Chardonnay juice, bottled with residual sugar and disgorged in late spring. The rich texture, gentle floral aromatics and nutty notes on the palate with a slight mineral finish conspire to make this a pét-nat that would absolutely develop even more complexity with some cellar time – if you can resist opening it on a warm Friday afternoon and pouring it alongside your favorite a...Read More...

A low-alcohol fizz made with Fiano that fermented for a week on skins in amphorae while submerged in freshly pressed Chardonnay juice, bottled with residual sugar and disgorged in late spring. The rich texture, gentle floral aromatics and nutty notes on the palate with a slight mineral finish conspire to make this a pét-nat that would absolutely develop even more complexity with some cellar time – if you can resist opening it on a warm Friday afternoon and pouring it alongside your favorite anchovies on toast or perhaps a fried fish burger. - Rachel Signer, Winemaker. 

 

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