Pét Nat W°2 小威石東 古法氣泡葡萄酒
64%Mehone, 29%Kyoho, 7%Black Queen
Specially grown winter crop by partner grower Mr. Tu, Erlin village, Changhua
Whole berries & crushed berries & whole clusters cold soaked 8 days, fermented on wild yeast in low temperature, free-run wine. Following Pétillant Naturel method, fermentation finished in bottle without disgorging nor filtration.
2,460 bottles handcrafted
Kyoho and Mehone, both aromatic and juicy, are local traditional table grapes that inspired this winemaking. For the second cuvée W°2, we sneaked in some Black Queen for its crisp savory plummy acidity, producing a delicate pét-nat of charming watermelon hue in a light fizz. Juicy and textured, with abundant red apple, grape, peach, red cherry and Taiwanese green plums. Our subtropical grapes and terroir are expressed in an upbeat rhythm here, with honesty and substance.
Suggested to serve at 6-8°C.
Pét Nat W°1 小威石東 古法氣泡葡萄酒
64% Mehone, 36% Kyoho, Changhua. Winter harvest.
Hand-destemmed crushed berries and whole clusters cold soaked 10 days, fermented on wild yeast under low temperature, mainly free-run wine, Following traditional Petillant Naturel method, fermentation finished in bottle without disgorging nor filtration
2,400 bottles handcrafted
Kyoho and Mehone are two local traditional table grapes that inspired this pét-nat winemaking with their uniquely aromatic and juicy character. Dressed in charming peach red color while emitting sweet orchard fragrance, abundant fruity flavors of mandarin orange, watermelon, plum are unveiled through rhythmic small dense bubbles and balanced gentle acidity. Expressive of the two grape varieties and our terroir, intrinsically pure and happy, it is an honest pét-nat with texture and substance.
In food pairing, we suggest fruit salad, smoked chicken, herbal sauce, miso, Chinese BBQ (叉燒), pickeled cabbage hot pot (酸菜白肉鍋), yakitori, yakiniku, grills.
Suggested serving at 6-8°C.