Pet Nat Kalkspitz NV
A Wine That
is so refreshing, it almost feels like the equivalent of going to a spa. It is a "pick me up" sort of wine; a wine that energises your whole body. It almost tastes like the vinous version of a marguerita; fresh lime juice, tangy, with a hint of white pepper and spice too. The bubbles are frothy and almost like sea-foam. If we could go swimming in this pét-nat, we would...
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Christoph Hoch
Tune in, and hear it from the Winemaker:
Where & How?
From Hollenburg in the Kremstal region of Austria, this is a blend of Grüner Veltliner, Zweigelt (together representing 70%), Sauvignon Blanc, Muskat Ottonel and Blauer Portugieser.
Christoph calls this "a developed or improved version of a pét-nat;" as he also adds some "reserve wine" to the bottling. This reserve wine is a matured wine from the previous vintage, made without additions. He feels this brings in more serious and matured aromas. The final blend is 30% reserve wine and 70% current vintage. He adds this wine halfway through fermentation, directly into the barrels. The wine then finishes fermenting in bottle, pét-nat style. No SO2 added at all.
After going to winemaking school, Christoph set out to find high quality wines that excited him, to learn more. He found that among these, there was often a common denominator; they were farmed biodynamically. He started to research biodynamic viticulture, converting his vineyards from 2014.
The first thing you notice when you meet Christoph is that he asks a million questions and he smiles a lot. He is on a constant knowledge quest. He says,
"I suppose that's why I've always called my wines projects. I always have projects going on; some work and then they become my wines! I always want to learn something, to take a step forward and to discover what's possible here on our soil."
On his soil in the Kremstal, Christoph produces sparkling and still wines from Riesling, Grüner Veltliner, Pinot Blanc, Zweigelt, Sauvignon Blanc, Blauer Portugieser and Muscat.