The grapes for this Bacchus Pet-Nat were harvested in September. The grapes come from the farmer we buy our mild from and has been farmed organically for over 25 years. We decided to do a disgorged version this vintage so we bottled it with about 15 g/l residual sugar left.
The fermentation finished beautifully so we could disgorge in March 2018. We disgorged it roughly though so it remains a bit cloudy but most of the lees and the tartaric acid have been shot out. The Pet-Nat is a bit more colorful than the previous vintage and oxidizes more quickly but also benefits from a more intense perlage.