This is pét nat made from the ancient variety Muscat of Alexandria, aka ZIBIBBO, baby. This grape originates in ancient Egypt and was introduced by the Phoenicians to Pantelleria in Sicily where it is still grown today. It produces amazing sweet wines and raisins, but when picked early to retain acidity it also makes delicious fizzy wine! These grapes come from a tiny, low-cropped site east of Donnybrook in Geographe. Several days of skin contact bring texture and richness, before pressing off to tank and barrels to ferment slow and wild over nearly 8 weeks. A hearty draught of riesling contributes line and citrus lift, then on to bottle without fining or filtration, sealing in the last frothy sigh of fermentation.
Intense muscat perfume; fermenty, cloudy, with a meringue- like froth. Exotic, heady aromatics with fresh citrus and notes of cidery complexity; mineral phenolics, a few grams of residual sweetness, but finishing dry. It’s zibbolicious, baby! – La Violetta