Hazy blood orange pink with foaming jewel-like bubbles, the aromas explode out of the glass with a riot of red currant, pomegranate and spice. The palate is fresh and juicy with a snap, crackle and pop of Nero acidity on the finish to keep it mouthwatering. Pizza friendly. Serve cold, no need to shake before opening. 50% Nero d’Avola 50% Mataro.
Winemaker Notes
Nero d’Avola was harvested first and blended with Lagrein, Montepulciano, Prieto Picudo, and Aglianico. Co-fermented with whole clusters and pressed early for a lighter color and balanced tannins, it uses wild yeast and has no additives. With around 12 g/L residual sugar, it finishes fermentation in the bottle, resulting in a gentle foam—100% natural with no filtration, fining, or sulphur.
About the Producer
Tim Wildman is a British-born Master of Wine who runs his own portfolio wine business involving travel, education and film. It was time spent traveling that gave Tim the idea of making wine, and more importantly pét-nat, because he wanted to pick the grapes, make the wine and bottle the wine, all while on a month long trip down under. He also produced pét-nat because a number of producers of whom Tim holds in the highest regard were concerned about the growth of these new “somm” driven wines with rented equipment, purchased grapes and made up labels.
