Winemaker WS Visagie flies planes, and occasionally jumps out of them, in his spare time. He likens producing Ancestrale wines to parachuting without a backup chute. But this delicious, naturally fermented and sustainably produced Pet Nat from Verdelho has landed safely. (This just referments in the bottle-a primary fermentation unlike Champagne and the like where the secondary fermentation is in the bottle).
Grapes are hand picked, destemmed and crushed. Cold soaking and slow fermentation at about 12-15 degrees enhances the flavour and colour. The initial fermentation takes place in tank for about 2 weeks with wild yeast. Bottling took place towards the end of fermentation which is completed in the bottle. The wine spends a further 4-5 months on lees before disgorgement.
Aromas of lime, crisp apple with freshly baked pastry, and toasted almonds on the nose. The palate is bright and zippy with vibrant acidity and a soft creamy mouthfeel. These wines can be overlly funky but this is a really delicious fresh style with just a tiny hint of funk to add interest!
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