Ales Kristancic’s sparkling rosé will appeal to pét-nat fans looking for examples with body and heft. He macerates the pinot noir grapes for one day to pick up a light salmon color, then ages the wine in barriques for four years. To gain the effervescence, he adds fresh grape must (no sugar, commercial yeasts or sulfur) at bottling, and does not disgorge the wine, leaving the yeast in the bottle as a natural preservative. The wine has a rich texture yet is bone dry, with hints of strawberry, blood orange and cider seeping through flavors of cherry tomato and white truffle.
Wine & Spirits