Pét–nat is an abbreviation for “pétillant naturel”—a French term that is understood as “naturally sparkling” in English
Immerse yourself in the captivating story of our 2021 Break Free Bliss Bomb PET NAT. From the sun-kissed vineyard of Herne Hill in the enchanting Swan Valley, this wine carries the legacy of a vineyard planted way back in 1937. Nestled on a north-facing block, elevated at 400 meters, it embraces the land’s natural beauty and terroir.
Pét-Nat is produced in the méthode ancestral,
otherwise known as ‘rurale’, ‘artisanale’, or ‘gaillacoise’. In
essence, the wine is bottled prior to fully completing its first
fermentation, allowing carbon dioxide to be produced by
the natural sugars found in the grapes. Unlike Champagne,
Pét-Nat is not disgorged, and may or may not be filtered on
completion of fermentation.
Our first Pet-Nat is made from 100% Swan Valley (WA) Chenin
Blanc from a single vineyard located in Herne Hill. Free from
both insecticides and pesticides, the fruit was picked for
acidity rather than sugar levels and transported to Denmark
for processing by Clandestine Vineyards contract winemaker
Andrew Vesey at Castelli Estate.
Cold pressed by his daughter, Lily, the juice was fermented in
one single stainless steel tank under it’s own wild yeast. Just
prior to fermenting to dry, the wine was immediately bottled
under crown cap with no further adjustment, filtration or fining
to finish the last of the ferment in bottle, allowing for the light
carbon dioxide to produce a light fizz.
At only 10.5% ALC/VOL; this delightful, light
and utterly smashable sparkling wine has aromatic ginger and
lemongrass notes, bright and vibrant green straw colour and
a fresh palate of apples, pears and citrus blossoms. Ideally
served on a picnic blanket, some cheese, pate, fruits and
some great friends. Better make it two bottles..
Tax code: 0107543457 issued by Hanoi Authority for Planning and Investment in 22nd August 2016.
Liquor distributor licence no 282/GP-BCT issued by Ministry of Industry and Trade in 02nd April 2018
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