Piggy Pop Pet Nat

A soft explosion of cherries and liquorice spice, plus a zesty lick of natural acidity that is typical of Nero d’Avola, with a plummy, fruit driven finish from the Lagrein. Quite the versatile wine, works with charcuterie, pizza, dark chocolate.

The Nero d’Avola and Mataro are grown in McLaren Vale. Lagrein now makes up the second largest component of the wine, adding a little more fruit power to the blend. From the 2021 vintage a portion of Arneis from the Adelaide Hills, and Zibibbo from Loxton in the Riverland are included to lighten the colour, add freshness, and peachy aromatics.

Viticulture is sustainable with innovative irrigation and vinyard mangement techniques.

Grapes are handpicked in the cool morning to preserve aromatics. Fermentation with wild yeasts is in temperature controlled stainless steel. The Nero d’Avola and Mataro were fermented with around 50% whole bunch for 24 hours before being pressed off skins to give colour. The blend includes a proprtion of white grapes, adding extra acidity, and smoothing the tannins without losing fruit flavour. The wine is bottled when it reaches 12 g/l residual sugar and then ferments to dry over the winter giving a final pressure of 3 bar. No sulphur additions are made.