Le Ressort Petillant - Naturel 2022
$32.00 SOLD OUT
/ 750 ml 100% Pinot Gris, made in the Ramato style: five days on skins to develop color and structure. No sulfur ever added. Completes co-fermentation in the bottle to create a satisfying effervescence. Notes of strawberry, green apple, kiwi and lime zest.
SHIPPING NOTICE
Ground shipping is dependant on weather. Winery may hold until temperatures cool.
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Le Ressort Petillant - Naturel 2022
From Our Sommeliers
“The 2022 Le Ressort Pét-Nat is a beautiful and refreshing Ramato style wine made 100% from Pinot Gris grapes. This is a wine that has a nice orchard fruit aroma, apples, pink pears and with the high acidity and being so dry, this is a great wine for cider lovers that are trying to get into the world of wine.“ - Hugo Arias Sanchez
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About this wine
Tasting Notes
This wine has a very satisfying effervescence with notes of strawberry, green apple, kiwi and lime zest.
Serving Instructions
- Open at start of serving. Your sommelier will demo how to safely open the bottle. Serve Chilled
Glassware
- Rosé or Spicy Red Wine Glass—This glass is designed to emphasise the wine's fresh fruitiness while tempering its high acidity and bringing out its characteristic red berry and pinewood aromas.
Food Pairings
- Double or triple cream, raw oysters, crab cakes, risotto, or citrus.
Cheese Pairings
- Soft/Semi-Soft / Soft Ripened / Washed Rind
Wine Details
This bottle has the following characteristics:
Appellation
Willamette Valley
Winemaking Highlights
Our Pet-Nat is as natural as it gets. 100% Pinot Gris, made in the Ramato style: five days on skins to develop color and structure. No sulfur ever added. Completes co-fermentation in the bottle.
Fermentation
5 days on skins to develop color and structure, no sulfur ever added.
ABV
12.5
Appellation
Willamette Valley
Winemaking Highlights
Our Pet-Nat is as natural as it gets. 100% Pinot Gris, made in the Ramato style: five days on skins to develop color and structure. No sulfur ever added. Completes co-fermentation in the bottle.
Fermentation
5 days on skins to develop color and structure, no sulfur ever added.
ABV
12.5