Pét Nat Red

The grapes come entirely from the estate’s own organically farmed vineyard in Canowindra; specific soil details for these parcels are not provided. Mourvèdre and Cabernet were picked relatively ripe to avoid harsh tannins, left on the skins for one day and then fermented in stainless steel with natural yeast flora. At around 15 g/l residual sugar, the wine was bottled during primary fermentation and continued fermenting in bottle without added sugar. It remained on the lees for three months, was then riddled and disgorged after a further eight months, making eleven months in total. The style is deeply coloured, fruit-driven and sparkling, with ripe red grape aromas and restrained tannin. Vintage 2025, bottled in November 2025, production of 70 dozen. Source: official Rosnay product page.