Keep it natural, baby.
This is our biggest “house blend”. The left over lees and juice from every bottling during the vintage brought together by collecting the last 100 liters from every tank we bottle and rack. In the end of the year we take the juice on top and leave the sediments behind for other projects. High electric acidity and energy! Be careful!
They make CIDER (and/or FRUIT PET NAT) from 100% fruit, fermented with its natural yeast and without any additives. After picking, crushing and pressing the different fruits they use neutral containers to ferment the juice, mostly plastic vats. During fermentation they bottle the juice and let the last part of the natural sugar ferment in the bottle, producing bubbles.
A category already existing in the wine world is pétillant naturel or for short "pét-nat". This is a wine made with the ancestral method which results a sparkling wine. The process, in short, is putting grape juice that is still fermenting in bottles, corking them, and allowing the fermentation to finish in the bottle which will create natural bubbles. Since this method was the most similar to what they use for most of our beverages, they decided to start terming their products "fruit pét-nats". It felt like a far more defining term of what they're actually making then calling all of their products ciders. They didn't stop there, as they began to think that one can even specify the kind of pét-nat, even if it's made of only one or two fruits. For example: "plum pét-nat", "cherry pét-nat", "apple-grape pét-nat".
Katie and Denny
Your friendly neighborhood wine shop, focused on small production, organic and biodynamic, natural wines. Connect with us on Instagram for suggestions on your next bottle and to follow along in our downtown Lafayette wine journey.
Visit us to shop in person or order online and pick up in the shop.
210 E. Vermilion Street, Lafayette, LA 70501
Mon, Wed, Thurs
Friday & Saturday
Closed Sunday & Tuesday