A first!! Le Mazel makes a Pet Nat!
The bubbles are frothy and fine, the wine bone-dry, and the fruit veers towards bitter blood orange territory, with a savoury, herbal feel that makes this a wonderful fizz to enjoy with food.
Using 100% Cinsault with a short, three-day maceration of the skins, this is a really brisk production for Mazel. The grapes were harvested in September and after a brief time in tank the wine was in the bottle the following month to complete its fermentation under the closure of the crown cap. It was disgorged just three months later in January and was then left to rest in the bottle until spring. As usual, the wine has nothing added.