This is the wine that first made Nick notice that Rumeni Muškat had a higher calling. The exposure he initially had to the grape was either very intense sweet dessert wines or rather insipid very pale dry wines. Why live in black and white when grey is so much more fun? The concept of turning it into a pét-nat was first explored as an experiment and the results were perfect.
The fruit was hand-harvested and slowly pressed getting just a touch of skin contact at the press. Fermentation occurred in a sealed fiberglass tank without any additions or temperature control. Once the wine was about 3/4 complete with primary fermentation (16 days) it was bottled with the full gross lees in place. A few months of riddling and aging in glass saw fermentation through as well as gaining complexity from the lees contact. The bottles were hand disgorged and topped up with a small amount of the finished, very lightly sulfured but non-filtered still wine for color and chemical stability.