This pét-nat is made the long way: each variety fermented separately with native yeasts, no fining, no filtration, no additions. Bottled before spring, the wine finishes fermenting naturally in bottle, building pressure from the last of its own sugars—no dosage, no touch-ups. Hazy in the glass, with fine bubbles and lees suspended by a gentle roll of the wrist. Bright citrus, savory lift, a subtle cidery edge. Bone dry, structured, and quietly wild. Unfined. Unfiltered. 2,200 bottles made. Biodynamic, organic, and vegan certified too.