2020 Pét Nat Pinot Noir Production Notes

“Let’s Party” was crafted by hand in an ancient sparkling wine process, Méthode Ancestral. The result was a this feisty, young, fruit forward, low tannin, playful way of revisiting the past. Full cluster fermentation.  Cherry notes on the palette. Orange blossom, Indian baking spices, high-tone cherry, dusty tannins on the finish.  A delightful wine. Case production 34.

First, the Saignee! While crafting our popular and delicious Bacigalupi Pinot Noir, we typically “bleed off” just a little bit of the juice from the tank of fermenting must. This leaves a higher skin-to-juice ratio for the main tank during fermentation, giving us the desired concentration and richness we seek in that wine. The French call this Saignee, literally translated as “to bleed”, and it leaves us with a rose colored bi-product wine, typically just used for “topping”.

Aubrey shaking each bottle to agitate the lees and encourage fermentation.

The second step we then took was to keep this juice separate while it continued to ferment, and then, using an ancient process called the Méthode Ancestral, we bottled the wine while it was still fermenting, thus trapping in CO2, producing bubbles.

Juan freezing the “lees.”

The last step is to riddle the sediment from the native yeast to the neck of the bottle, freeze it and disgorge the ice “plug”.

Once disgorging (each bottle by hand) is complete, each bottle is topped off and a new crown cap applied.
Disgorged, ready for labeling.
Kimmy hand labeling each bottle.

All of this is done by hand, so very time consuming and labor intensive. But the result, a delicious Pétillant Naturel of Pinot Noir (frequently referred to as a “Pét Nat”) is worth it. If we hadn’t already committed these bottles, we probably would have just kept them for ourselves.

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