Located just 1.2 miles from the cold Pacific, Bassi is our most coastal site and is farmed organically with biodynamic practices and inputs. The Pinot Gris that we source was planted in 2001 on a south-facing hillside and is very exposed to the cool wind and fog from the Pacific.
We made this Pét-Nat according to the "méthode ancestrale"—the world's oldest technique for making sparkling wine. Under this method, we simply used the native yeast from the vineyard and bottled the wine while it still undergoing primary fermentation in order to trap CO2 in the bottle. After two months with lees in the bottle, we disgorged the wine by hand and finished with corks and cages. Finally, we hand-labeled each bottle.
This Pét Nat of Pinot Gris has a lovely balance of fresh raspberry, grapefruit, melon, and mineral aromas. On the palate, the wine offers delicate bubbles, salinity, and a core of bright acidity that hold it all together.