Morava, Czechia
A juicy, zippy number from Pinot Noir and an indigenous Czech grape called André (which is a cross of Frankovka and St. Laurent). As with most other Petnats, this undergoes Methode Ancestrale fermentation, which results in the sort-of-cloudy, sort-of-hazy look but delivers a huge variety of aromatics like sour cherry, lavender, raspberry tart and clean green tea. On the palate, there's some light umami notes to go along with the fruit and floral character, as well as a refreshing, bright acidity that helps frame and highlight some of the savoury elements you experience. Chill well and enjoy as an aperitif or with a low-key Thai takeout night as you kick it on the patio/balcony.
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Moravia is the largest wine region in Czechia, accounting for 96% of total production. It sits on the border of Austria and Slovakia, on the same parallel as Champagne, but is warmer than any of them during the growing season, growing grapes with higher sugar content, leading to fuller-bodied wines with riper flavours.
Harvested by hand, the grapes are de-stemmed and hand-sorted to ensure each berry is free from disease or botrytis. After a few of days of maceration, the juice is pressed into bottle and sealed with a crown cap. It undergoes fermentation in the Ancestral Method – in bottle, on its gross lees – resulting in an unfiltered lightly sparkling Pét-Nat with tons of character.