Pet-nat Rosé BIO

A sparkling rosé made by the pét-nat method from an old, forgotten vineyard where we are still not sure of the full mix of varieties. We farm it biodynamically. The wine was bottled during its first fermentation and finished fermenting in the bottle, so the bubbles form naturally, with no second fermentation and no added sugar. Pale raspberry color and a fine bead. An aperitif ready the moment you open it.

19 €

Pet-nat Rosé BIO

These parameters apply to the specific vintage. With a new vintage the values may differ, because every vintage is different. And at Zlatý Roh, that is exactly how it should be.

Variety Blaufränkisch, St. Laurent, possibly other red varieties (depending on the vintage)
Color Rosé
Alcohol 13,5 %
Vintage 2023
Aging Fermentation finished in the bottle (méthode ancestrale)
Characteristics Biodynamic, Unfiltered

A volcano in a bottle

Pet-nat Rosé one continuous fermentation

A naturally sparkling wine that finishes fermenting right in the bottle. No added sugar, no added bubbles, just a fermentation that finds its own pressure in the bottle. A beautifully risky method, a beautiful result.

Pet-nat Rosé Zlatý Roh
Pet-nat in its natural habitat

Méthode ancestrale is older than Champagne and far less forgiving. The young wine is bottled while still fermenting, and the fermentation finishes on the sugar the wine carries from the vineyard. No additions.

We take particular care that our Pet-nat opens without turning into a geyser in a restaurant. The pressure in the bottle is tuned with sommeliers in mind.

Label artist

Volcano. Design: Mia Olívia Paldia

“Energy that can decide whether to erupt or to dance in the glass.”

Anatomy of a single fermentation

  1. Step 01

    Foot-trodden, short skin contact

    The red varieties are foot-trodden and get brief skin contact. That is why the wine is pink, not red. No commercial yeast and no sulfur.

  2. Step 02

    Bottled during fermentation

    The wine is bottled while a small amount of sugar still remains in it. The bottle becomes the final fermentation vessel.

  3. Step 03

    Pressure set with sommeliers in mind

    The pressure in the bottle is tuned so the bottle opens under control, without the cork racing for the restaurant ceiling.

Pet-nat is meant to bring joy. When the bottle works for sommeliers, it works for the guests too.

Head winemaker

Tasting profile

Color
Pale pink with a salmon tone
Nose
Raspberry · strawberry · fresh herbs
Palate
Clean and juicy, with firm acidity and a fine sparkle
Character
Wonderfully drinkable · a wine to start the evening

At the table

An aperitif, fruit tartare, ceviche, sushi, light summer salads, goat cheese with figs.
Serve chilled at 6 to 8 °C and open it slowly.

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