Piggy Pop Sparkling Pet-Nat, Wildman Wine

Grape growing and wine making The 2022 vintage in South Australia was superb, with growing conditions close to the near perfect vintage of 2021 that preceded it. As is often the case in very good vintages, high quality came with equally good yields as the vines were happy and healthy. The Nero d’Avola and Mataro were hand harvested on 12h March, the Arneis on March 15th, the Zibibbo on March 11th and finally the Lagrein on April 1st. The Nero d’Avola and Mataro were fermented with around 50% whole bunch for twenty four hours before being pressed off skins to achieve a hazy, rose petal colour. The whites were partially fermented separately before being blended into the reds before bottling, not only does this add extra acidity and freshness but it also washes out some tannin without reducing the intense fruit flavours. By making the Piggy as a rosé blend of white grapes and red grapes we think we’ve given it even greater drinkability and a mouthwatering freshness. The wine is bottled at around 12 g/L residual sugar and completes its fermentation in the bottle resulting in a final pressure of around 3 bar, producing a gentle, frothy foam rather than an aggressive fizz. Wild yeast, no adds, no filtration, no fining, zero sulphur = 100% natural goodness.