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This Pétulant Naturel is the result of direct pressing hand-picked fruit planted in decomposed granite and clay soils at the base of Mount Madonna, 13 miles from the cool depths of Monterey Bay. The base wine is fermented native in steel, and in late Spring following harvest, a small amount of juice frozen at harvest is thawed, begins fermenting, and is added back to ferment a second time in bottle, where the fine lees remain, not filtered or disgorged adding their own suble texture, and a savory note. The result is something lightly pétillant et pétulant - subtly refreshing, soft and fragrant.
