“Pét Nat” Red | Organic | Preservative Free | Natural

Not champagne, not prosecco, not cider, but with elements of each, this wine is bottle fermented without the addition of sugar, by bottling the wine during primary fermentation.

Nerve-racking, this method means picking the perfect time to bottle, aiming at about 15 grams per litre of natural grape sugars, at bottling.

The fruit was 100% home grown, organic Mourvedre and Cabernet, picked fairly ripe to avoid harsh tannins, immediately crushed and left on skins for one day before pressing and fermenting in steel tank using wild yeast.

Once fermentation kicked off the ferment was carefully monitored to allow for bottling at the right sugar level for the final fermentation the bottle. The wine continued to ferment in the bottle and was left “on lees” (dead yeast) for 3 months, before the bottles we “riddled” to get the lees to settle into the top of the bottle. Another 8 months, and the wine was “disgorged” (removing the lees) and labeled.

The wine has lots of colour and ripe red grape flavours, but not too much harsh or astringent tannin, making it great to serve chilled and enjoy its fine fizz. .

No sulfites, added yeast, fining agents or any other additives were used from harvest to the finished product.

Vintage: 2025
Production: 70 doz
Bottled: November 2025
Alcohol: 12%
Blend: Mourvedre/Cabernet
Sulfites: Zero
Yeast: Wild
Maturation: Matured in bottle
Fining: No
Filtration: No
Label art: Molly Statham
Winemaker: Sam Statham