Your summer's about to pop off with our first Pét-Nat Sparkling Wine.
First of all, what exactly is Pét-Nat? Good question. Short for Pétillant Naturel and translated to "Natural Sparkling," this is the OG French method of making sparkling wine and dates back to the early 16th century. While most sparkling wines have their effervescence added during a second fermentation, Pét-Nat wines are bottled before they complete their first fermentation and the bubbles are produced by natural sugars in the grape juice.
Weird, right? Well, that's why we did it. The process is laborious, expensive and hard. The first two times we attempted to make a Pét-Nat, things didn't go as planned. Two years of learning and refinement later, we finally perfected the craft and the result is Space Crush.
Our friends from Babcock Ranch in Solano County hooked us up with a few small lots of their celestial Riesling. After some manual foot-stomping and a run through the basket press, the fermentation process began. After a few weeks, we moved the juice to bottles where the fermentation continued.
How'd it turn out? OH MY GOD. We nailed this one. It's fresh, crisp and complex with a floral perfume and green apple, peachy notes that endlessly orbit around your mouth. The texture is fascinating, the bubbles so satisfying and the finish extends to the moon.
The label is fit for a Warhol exhibit. Since our first Pét-Nat was so out of this world, we decided on a retro cosmonaut theme, available in three mod colorways. The fun part? You'll receive a completely random color when you order.
Space Crush is a natural wine and was not fully filtered. Because of this, there will be sediment inside each bottle from the Pét-Nat process that tells you it is legit. It's dirty, embrace it.
This is a natural sparkling wine. To make sure yours doesn't explode on you, follow these steps:
1. After delivery, let Space Crush rest upright for as many days as possible prior to opening.
2. Chill the living hell out of it prior to opening, preferably upright.
3. Remove the cap gently but swiftly.
4. Have your first glass in-hand and ready and your second glass close by.
5. Blast off!