100% Aligoté

Four years ago, Naïma and David took over an old farm in the village of Chassey-le-Camp in the Côte Chalonnaise. They wanted to realise their dream of owning a vineyard and farming it biodynamically. David isn't new to wine, though. He spent a decade learning his craft, working at Etienne de Montille (Volnay) and Julien Altaber (Saint-Aubin). Their 2ha plot is planted with vines dating back as far as 1947. 

This is Pet-Nat unlike you've ever tasted. It's made by bottling wine while it is fermenting. This continues in the bottle, creating bubbles. But unlike many Pet-Nats, it is allowed to age on the dead yeast (lees) for a year, like a Champagne. It is also disgorged - a fiddly process of removing the lees, leaving the wine clear. The result is Champagne-beating fizz.

The name means "the lost bubbles" in French.

Tasting notes : Pear, bruised apple, nutty. Gentle fizz with a surprising amount of richness for a Pet-Nat.

Food pairing : Pair this as you would a Champagne. Great with oysters and other seafood, rich fatty foods, and stinky cheese.