Most of our fermentations start spontaneously with native yeasts that occur on the fruit and in the cellar, and play out over the course of several months. We add nothing and take nothing away from the natural chemistry of the fruit. This pet nat is bottled at the end of active fermentation leaving a bubbly, dry, and yeasty wine that is cloudy and full of life!
No acidulation, deacidification, chaptalization, amelioration, tannins, enzymes, or yeast nutrients are used. Unfiltered