Phaunus Pet Nat Rosé

The vines grow in the Lima Valley on south-facing, granite-influenced sites. After pressing and settling in stainless steel, the must ferments at 14 to 18 °C without added yeasts; fermentation finishes in bottle according to the Méthode ancestrale. The wine spent nine months on its lees before being disgorged. With 1,7 g/l residual sugar, 6,7 g/l acidity and 10,5 % alcohol, it is dry, light and distinctly fresh. A distinctive feature of the vintage is the small total production of around 6.000 litres, or 8.000 bottles.