2025 Bat-Nat

Tasting

From the same Pinot Meunier as Fledermaus, in the middle of town, we also make a pét-nat. And since the bats there don't just hunt but also end up in the compost by way of their guano, the name more or less chose itself. For Bat-Nat we press the grapes directly, with just enough skin contact to give the juice that pale salmon colour. It goes into bottle with about 9 g/l of sugar and finishes fermenting there. The following spring we disgorge every single bottle by hand, warm and as gently as we can. (It's exactly as tedious as it sounds.) The 2025 brings juicy sweet cherry, lively acidity and fine bubbles. Clearly fruity, but not lush. Remarkable how much Pinot Meunier still comes through with so little time on the skins.