This Frisant produced by winemaker Marco Bertoni is made in a pét-nat style and is fermented with native yeasts. The vineyard is situated in a maze of canyons running on steep clay slopes and has been farmed biodynamically since 2003 with the assistance of his two donkeys Esen and Olaf. Tradition Pet Nat is made by bottling before the primary fermentation has ended, which traps the Co2 and creates the bubbles. However, Marco implements a method for pét-nat production that is common in Italy, and becoming more common in Australia, in which he uses grape juice from the same harvest to the wine after primary fermentation to kickstart the second fermentation in the bottle. This method can be more consistent and minimizes the chances of over or under carbonation, still without adding anything to the wine besides grapes! A far cry from the sickly sweet and cloying lambruscos of 80’s Australia. This wine is unfined, unfiltered, with a delicate and persistent fizz which ignites notes of cherry ripple and orange zest through the pallet. Wines like this Frisant Rosato can be found all over the foodie-centric, culinary destination of Emilia Romagna and pair perfectly with charcuterie.