Production notes:
100% Dolcetto The fruit was transported to the winery and pressed immediately hard and slow yielding roughly 70% extraction. The wine was then naturally fermented reaching a maximum temperature of 24 degrees in the cooler than average vintage. Bottled with 16 grams of residual sugar per litre. Inverted and chilled, then each bottle was hand disgorged, tipped, topped, re-capped, cleaned, dried, labeled and boxed for your drinking pleasure.
Tasting notes:
Hints of rhubarb, nectarine and strawberry with a mineral mid-palate. Disgorged super clean and an excellent fizz without gushing. Well made little pet nat this one.