Jean-Pascal Aubron Les Bulles Pet Nat
$25.00
Out of stock
Vintage: NV
Region: Loire Valley, France
Viticulture: Organic
Grape varieties: 100% Melon de Bourgogne
Jean-Pascal Aubron Les Bulles Pet Nat is a methode ancestrale sparkler made from Melon de Bourgogne. Soft lemon fruit and a hint of salinity.
Song: Get Closer by Twin Shadow
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About Jean-Pascal Aubron Les Bulles Pet Nat
Jean-Pascal Aubron Les Bulles Pet Nat is a methode ancestrale sparkler made from Melon de Bourgogne. Soft lemon and lime fruit, chalky minerality, and a hint of salinity on the finish. In this bottle, you will find a taste of the Loire, France region. Jean-Pascal Aubron’s family vineyard, Grand Fief de l’Audigère, sits upon volcanic rock deposits. The vineyard’s soil allows the Melon de Bourgogne grape to fully express itself while maintaining its notable acidity.
About Jean-Pascal Aubron
Since 1843, Jean-Pascal Aubron’s family has been tending their vineyards around the town of Vallet, outside of Nantes, near the Atlantic Coast. Jean Aubron uses traditional vinification methods, transferring the wines midway through the fermentation process to underground glass-lined tanks, where they finish and sit on their lees for between 6 to 10 months, depending on the year’s quality. The primary focus of the winery is Aubron’s classic, brisk Muscadet de Sèvre et Maine sur lie from the acclaimed Grand Fief de l’Audigère, a lieu-dit which sits on gabbro (volcanic rock) deposits. He produces smaller amounts of chardonnay and sauvignon blanc, each no less spritely and mineral. A central glowing orb of green citrus fruit that fully illuminates this wine’s intricate crystalline structure. Do yourself a favor and ask your nearest cheesemonger for her most ripe goat cheese to pair with wine.
About Pet Nat Wines
Pétillant Naturel, ‘Pet Nat’, is another term used for Ancestrale wines. A method used around the era of King Henry the VIII, Michelangelo, and Copernicus. You’ll note it seems very similar to the way craft cider or ale is made. After the wine fermentation begins, before the yeast finishes fermenting the sugar into alcohol the wine is bottled. The pressure made from the remaining fermentation carbonates the wine. So the winemaker has to time it just right. Then, they’ll usually pop a crown cap or cider-style cork in and wait. You’ll want to pour them slowly and at an angle (like an ale) to separate the clear wine if the wine is unfiltered. The wines will have fewer bubbles than traditional Champagne, in a bubble style far similar to beer. Expect a fine creamy texture but much more delicate froth, so the grape flavor comes across more intensely.
