Our latest acquisition

A 400-litre freezer so we can freeze must. This will serve us this year to produce our first Petnat. To make it, you need to keep around 15 grams of sugar in the bottle before bottling. This sugar will then ferment in the bottle to create the bubbles. It is never easy to stop a fermentation, so the idea is to adjust with must from the same grapes that has been frozen beforehand. A good old rule of three, and we will have the expected sugar level in the bottle.