This is a Pet-Nat (short for Petillant Naturel, or naturally sparkling) Prosecco is made in the "Methode Ancestrale"; the same method used in Bugey Cerdon. Unlike the Champagne method (in which the base wine completes his first fermentation in tank and only the secondary fermentation takes place in the bottle adding sugar and yeast also known as liqueur de tirage, which will requires the wine to be disgorged), Pet-Nat method doesn't imply the wine will be filtered or disgorged upon fermentation. This gives Pet-Nat its light and fizzy mouthfeel, generally with a little sweetness and low alcohol. Most of the times, bottles are slightly cloudy from the presence of lees.
The wine is vibrant with complex lemon citrus, pear and verbena. It finishes dry with delicate yeasty notes.
Acidity: 5.1 g/l.
Residual sugar: 0 g/l
PH: 3.3
Pressure: 2.4 atm
Extremely digestible wine, suitable for casual moments or tasting the typical sausages of the local tradition such as the sopressa. Great with pizza daisy.
"Showing orchard fruit aromas, this wine offers exuberant fruit with light lemon and herbal notes. It offers bright acidity and finishes complete dry. One of the best Pet-Nats we’ve had this year. Made of 95% Glera, this is a sparkling wine made the ancestrale method where the wine is bottled before the end of fermentation, resulting in dissolved carbon dioxide that lends a light sparkling quality to the wine."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 90 pts
- International Wine Review, (November 2017), 89 pts
The Rebuli family have been wine growers for generations, and sparkling winemakers since the 1980's. Founded by Angelo Rebuli, Azienda Agricola Rebuli combines years of knowledge with a respect for ...
Read More
