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This is the first ever vintage of Prieto Picudo in the US. It was intentionally hand harvested to be a sparkling rosé at 23.8 Brix and 3.68 pH. Once at the winery, it was pressed off it’s skins immediately and fermented with it’s native yeasts at cold temperatures in a stainless steel tank. The cold, low Oxygen environment produced amazing fruit aromas of raspberry, banana and bubble gum (Big Red), and flavors of raspberry, pineapple and banana. It is similar in style to other natively fermented carbonic Beaujolais light red wines.
Learn more about Pet-Nat in our article: What is Pet-Nat?