Martin has been working this vineyard, an abandoned site in Ardèche with some Chasselas, Muscat and random table grapes, which all ferment together to make his Petite Nature Pet’Nat in the ancestral method. It’s softly sparkling, with pear, white flower, green herbs and a hit of grapefruit, and just enough of a hint of earth to remind you this isn’t your mama’s Prosecco. The overall effect is delicious, bone dry and highly aromatic (think apple cider meets tart lemon candy). Can you say brunch wine?
