Pét-Nat Rebula

The vines grow on south- and south-east-facing terraces at an altitude of 200 to 350 metres. The soils consist of Opoka marl in flysch, together with clay and limestone. After 7 to 10 days of skin contact in large open vessels, the must ferments spontaneously; fermentation finishes in the bottle according to the Méthode ancestrale. The wine remains on its lees, is not disgorged and is bottled unfiltered. It has a pale golden colour, fine, lively bubbles and aromas of yellow apple, pear, lemon peel, white flowers and a touch of bread. On the palate, it is dry, fresh and slightly cloudy, with natural sediment.