MIGMA PET NAT

16,5 Jancis Robinson

This sparkling wine is fruity with a pleasant aroma of peaches, white-fleshed fruits, and elderflowers. It is full-bodied in the mouth with good acidity, intense flavours, and well-formed bubbles.

This Natural wine has started to ferment (with ambient yeasts in this case) and before the fermentation is completed, it is bottled to continue the fermentation in the bottle. Thus, the produced carbon dioxide is trapped inside the wine in the form of discreet bubbles, composing a very refreshing wine.

50% Muscat, 50% Malagousia

Skin maceration takes place for Muscat over 4 days before the juices from the 2 varieties are put together and spontaneous co-fermentation is allowed to take place between Muscat and Malagousia in INOX tanks. No additions, fining or filtering occur. The wine is bottled while fermenting in order to finish the alcoholic fermentation in the bottle, making it naturally sparkling. It remains in contact with the lees for 6 months in the bottle and then it is manually disgorged. No sulfur is added.
Aging: 6 months with the lees in the bottles

Juicy peach compote, lemon, grapefruit, citron, pineapple, pomegranate, honeysuckle and orange blossom fill up the palate in every sip.