Don't Pet Nat Me (Spring is Here) 2019
The perfect spring pet-nat! Direct pressed grapes are spontaneously fermented in steel and aged méthode ancestrale with Sobrara. Fresh red fruit, tropical fruit, and, apple notes with soft bubbles. Serve chilled and try not to glug too fast!
Tasting Notes: Blackberries, lychee, pineapples, jalapeño, and cinnamon!
Pairing Suggestions: Porchetta-Spiced Roasted Potatoes, Berry Yorkshire Puddings, Italian Roast Beef
Do.t.e. (down to earth) is an experimental entity that seeks alternative answers in the management of contemporary viticulture. It’s taking one step back in order to go two steps forward. A return to agricultural origins that clearly defines the present and realistically imagines the future. It’s the desire to stand out with wines that spontaneously expresses their reason for being —beyond statutes and production regulations— based on the foundational principles of the entire project: health, ethics, everyday life. Going back to wine as something that is able to reflect places, arouse feelings, heat up relationships. We have been farming small plots of vineyards since 2015, some we own and others we rent. Total, we have 4 hectares, all rigorously managed according to common sense through sustainable agricultural practices, respecting both people and nature. In the cellar we continue to experiment in the total absence of additives. The grapes ferment spontaneously with their own yeasts; sometimes destemmed more often whole-cluster, according to their virtues and our aspirations. Aging time is either short (6–9 months) in inert containers for savory and dynamic wines, or longer (18–24 months) in wood, terracotta and porcelain in order to pursue more profound and meticulous results. Today we produce small quantities of different wines, thanks to a better experience and evolving taste, all handmade and bottled with the same designation —Vino*— the least noble but the only one favorable to the creative process. - Filippo & Francesca
As Featured In
About Natural Wine
Great question! There are a lot of definitions for natural wine with the main term you'll hear being that it has had minimal intervention. To be more specific, our definition is that the wine must first be sustainably farmed, which typically means it was organically or biodynamically farmed.
Then, in the cellar the natural winemaking process has some differences as well! The wine is typically unfined, unfiltered, and goes through spontaneous fermentation with native yeasts. If you want to know more about what natural wine is, we have an entire guide under our reference section!
The short answer is that natural wine can taste like any other kind of conventional wine (we like to call these stealth natural wines) or it can taste quite a bit different, as production methods can vary and potentially be lighter, or in a style you've never had before (like orange, pet-nat or amphora).
The natural wine community is also more accepting of some qualities in wines that conventional would consider a flaw, like Brett, some oxidation, or volatile acidity. We would consider these in high amounts to also be a flaw, but in many cases a touch of these qualities can ultimately improve their flavor and texture and be happily accepted in a natural wine.
To find out more about what natural wine tastes like, check out our full blog and podcast on the topic here.
The short answer is, no! But many are. Glou-glou describes winesthat are easily chuggable, impossible to put the glass down, and seductively delicious! They tend to be young and fresh, designed to be drunk early with an average ABV of around 10%. Check out different styles or glou glou natural wine here on our site.