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2022 Pet Nat Cans, Case of 12

2022 Pet Nat Cans, Case of 12


Regular price $93.80
Regular price Sale price $93.80
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Pétillant Naturel, the ancestor of all sparkling wines, sees the least intervention of any wine during its creation. A wild-fermented, raw, and living wine, our 2020 Pet Nat displays a beautiful, hazy golden colour in the glass when poured. Its cloudiness comes from fermentation sediments - a desirable outcome of this natural style. On the nose, hints of orange confit and kaffir lime are complemented by mineral notes of crushed rocks. The palate is airy, a weightlessness channelling fresh lemon zest and grapefruit oil suggestions. Enjoy well-chilled or on ice alone, accompanied by scallops, avocado and baby kale salad, or chorizo sausage with kimchi.

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Vintage: 2022

Varietal Composition: 100% Geisenheim

Alc. by vol.: 10%

pH: 3.15

TA: 8.0 g/l

RS: 0 g/l

Brix (avg. at harvest): 18ºBx

Service Temp (°C): 3°C

Recommended Drinking: 2023-2025

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Further Notes

Our Pet Nat was borne from experimentation with small-lot cuvées as part of the BB Club.

With nearly 20 years of organic farming and a primary focus on low-interventions sparkling wines, it was almost inevitable that Benjamin Bridge would release Nova Scotia’s first Petillant Naturel four years ago.

These first small-lot Pet Nats were made from 100% Geisenheim in 750-ml, demonstrating aromatic compatibility beyond expectations, and providing the blueprint for what has become an essential part of our program and identity.

Pétillant Naturel is the ancestor of all sparkling wines, and most importantly, the sparkling style that is by far the least manipulated. It simply consists of a wild fermented wine with nothing added (including no sulphites), then bottled prior to completing its primary alcoholic fermentation.

Thanks to a small amount of natural sugars and the wild yeast from the grapes present, the fermentation finishes inside every bottle.

The result is a raw and living wine that is perceptibly cloudy and hazy when poured. This cloudiness comes from fermentation sediments and is a quality marker of this natural style, serving as a testament to the absence of unnecessary processing interventions.