2023 Barbera Pet Nat, Adelaide Hills (Kuitpo)

Lively, crunchy, fizzy. Our pet nat story began in 2013 when we ran a barrel of Pinot Grigio juice off the press tray for a more textural component but a few days later, had second thoughts. What to do with the wine? Having just read an article by Max Allen and subsequently tracking down the delicious Plageoles Methode Ancestrale (pet nat) we had our answer!

Climate | Cooler due to elevation.

Source | From the Nye (nee Berry) Vineyard at Kuitpo in the Adelaide Hills. A great site for northern Italian varieties where the warm days are tempered by the cold nights.

Winemaking | The fruit was handpicked, chilled and then whole bunch pressed. Fermentation on full solids adds a delicious textural component to balance the natural bright acidity. Chilled towards the end of fermentation to settle the wine, prior to waking it up again (aka warming) and then bottling to finish to dryness, capturing the spritz of fermentation in the bottle, as historically made in the ‘petillant-naturel’ style. Minimal sulphites, Vegan friendly.

Style | Rosé with delicious red fruits and super crunchy acid that’s fizzy (and cloudy) because we bottle the wine while still fermenting.

Released | December 2023