Wonderwerk- Giorgio Pet-Nat
Making of: Whole clusters were foot treaded and macerated on skins for 24 hours before pressing and cold settling. The wine was spontaneously fermented to dryness in stainless steel tank over 2 weeks. A small amount of frozen Riesling juice reserved from pressing was blended in, and the wine was bottled under crown cap. No fining, filtration, sulfur addition or disgorgement.
Vineyard: Zabala Vineyard (Arroyo Seco AVA, Soledad, CA). Rocky dried-up riverbed.