In NZ, the presence of sulphur dioxide is required to be noted on the label. Sulphur is produced naturally from the grapes through the fermentation process, so all wines will contain a certain amount. The other way you'll encounter sulphur is in its addition as a preservative, used to inhibit oxidation and microbial spoilage. The amount used varies, and therein lies the difference: between those who adhere to the formulaic approach and those who do everything they can to reduce their sulphur content. Some wines have no sulphur added at all.
Diligent Pet Mout Petillant Chardonnay
This is from Moutard, the family we know from their Champagne’s crafted in the Cotes De Bar. They purchased an existing domaine in Burgundy a few years back, where this Petillant Naturel was also produced. The chardonnay for this Pet Nat are harvested in the area of Tonnerre, close to Chablis. This is best served chilled and is delicious. It is a hazy wine and does have tartaric sediment. That is all intentional.
CASE/6 $19.99 ea.
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