Vinification: Made for the first time in 2019 and embracing the minimal intervention approach in the cellar, this shows a lovely, fresh and fizzy pure expression of Pinot Noir. Hand-harvested grapes were destemmed and spontaneously fermented in stainless steel tanks, with a 7-10 day maceration. After the wine finishes primary fermentation, the still fermenting wine is bottled in October and then roughly disgorged in February. Tasting Notes: Taken from the vineyard selection of Pinot Noir grapes that are also used for our ‘Lisica’ Pinot Noir, a small portion of juice is set aside to create a refreshing Pet Nat treat. As Marko says, “At Sanctum, our food is Pinot. Volk for lunch. Lisica and Bubamara for dinner”. The resulting wine is a slightly yeasty sparkling Pinot Noir with some cloudy sediment and lively bubbles. Brambly, juicy and bright, with aromas of cranberry and raspberry, this pet nat is a refreshing treat. It provides a pure and authentic expression of Pinot Noir without making it too dainty or rose-like, but it is fresh and fizzy to easily be enjoyed with food like charcuterie, salads, a forest berry dessert or most importantly, by itself as an aperitif. Be sure to chill it well and do not shake before opening! This wine is alive.