"pét project is focused on creating low-intervention wines using the ancestral method, the oldest process for creating sparkling wines. The French refer to these wines as pétillant-naturel (naturally sparkling) or pét-nat for short. These wines capture the liveliness of fermentation just before it is completed. The remaining Co2 in bottle results in a youthful sparkling wine.
Every vineyard pét project sources from is either certified by the USDA, or practicing organic principals. This means farming without the use of chemical fertilizers, herbicides, pesticides or fungicides. Each wine is fermented naturally using indigenous yeast from the vineyard. This is an essential part of making a wine that represents its place in a real and honest way. In addition, all of the wines contain only naturally occurring sulfites. While sulfur can be an important part of age-worthy still wines it is not needed in the production of pét-nats.
This wine turned out beautifully with great character and crisp acidity, it may turn out to be our best pét-nat of the vintage. A few people know this but my father, who passed away a little over a year ago, used to love to eat mussels with Vouvray (still or sparkling) at one of his favorite Walla Walla restaurants brasserie four. This wine is dedicated to him and to all the wonderful meals we shared together."
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