Bojo do Luar, Brut Pet Nat Azal NV (750ml)

The grapes for this Pet Nat were fermented with skin-contact at a lower temperature, (10 degrees Celsius) in large format amphora (1000L-1500L) for four weeks. Before the fermentation ended the mass was pressed and bottled (unfiltered) with around 15mg of residual sugar to finish the fermentation in the bottle. 25ml of SO2 was added at bottling. Notes of yellow pear, green mango, honey, celery stalk, jasmine, kiwi, apricot and hay.