Pittnauer - Pitt Nat


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The selection of Merlot and Syrah as main grapes for the Pitt Nat Rosé is a tribute to the homeland of the Pét Nats (and also rosé). Grapes are whole bunch-pressed, spontaneously fermented and bottled with 20-25 grams of residual sugar still left to ferment. This happens in the bottle where the remaining sugar transforms into carbon dioxide and alcohol. After a December night out in the cold (to freeze the yeasts in the bottleneck) our pét nats get disgorged and refilled with the same wine.