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Red Fruit, Yeasty / Brioche and Reductive & Oxidative Nuttiness
BODY: Medium
DRYNESS: Dry
ACIDITY: High
TANNIN: Medium -
ALCOHOL (%):
Origin: Minho (Vinho Verde), Portugal
Grape Varietals:
Touriga Nacional
Winemaking:
Petillant Naturel
Maturation:
Awards:
WESTERN FOOD PAIRING
Frittata, Rosettes, Falafel
ASIAN FOOD PAIRING
Bakwan Sayur, Korean fried chicken, Japanese fruit tarts
Sem Igual Pet Nat Rosé is a pure pet-nat style wine. Cloudy pink to orange in colour. Expressive aromas of strawberries, raspberry and currant. These fruity notes follow through to the bubbly and medium-bodied palate.
50% Baga and 50% Touriga Nacional. The fruit for this wine comes from north facing vineyards in single slop configuration in Vinho Verde, Portugal. The vines grow on a soilbed of granite/gravel and experience mild climate with low temperature amplitudes (without harsh winters and summers). The vineyards sit at an altitude of 200–300 metres. Vines between 4–70 years old are trained in ascending unilateral cord and the Pergola training system.
To avoid intensive colour extraction, soft and quick pressing of the grapes with dry ice (it cools and protects the masses with CO2). Fining of the must before fermentation using gelatin from vegetal origin. Fermentation at a controlled temperature of 14–16°C with a small quantity of bentonite being poured in at the half-way point to stabilize the proteins and reduce the content of suspended lees. At this point, the temperature was lowered to decrease the activity of the yeast and allow the lees to settle in the vat.
When the sugar content reached 20–25g/l, bottling of the wine through clean valves (so it is not in contact with any lees) and without the addition of secondary yeasts or sugars. 100% bottle fermentation with total lees. No added sulfites. No filtering.
Red fruit and bubbles, ranging from light and fruity pink Moscato, to vintage rosé Champagne and sparkling Shiraz
Also known as Petillant Naturel, it's the oldest version of sparkling wine making, and involves bottling the wine before fermentation has finished. A single fermentation is applied, trapping carbon dioxide to create natural carbonation.
This results in a little less control, and wines can sometimes come across a less refined compare to the traditional champagne method, and sometimes tends to have a slightly more beer-ish or cider-ish taste
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!