Many organic principles are incorporated into our vineyard systems for making the Gabrielle range of wines.

All nutrition requirements are based upon stringent soil analysis, and a spring application of mineral based fertilizer that is microbial seeded and spread as required. During the warm summer months liquid kelp is used as a conditioner to maintain leaf health so important during the final ripening phase.

We always use a very soft fungicide program and rely on organically approved sulfurs and copper, as the backbone of our programs, used in conjunction with canopy manipulation to reduce the incidence of pests and disease.

It is a ‘holistic approach’; with each component affecting the next with a strong emphasis on soil and plant health as a natural deterrent to pest and disease.

2021 Pétillant Naturel [pet nat]

Gabrielle Pétillant Naturel is made, as the name implies, by a natural process.

Before the wine’s first, and only, fermentation process is fully complete, it is bottled.
Made in the ancient method of bottling before the primary ferment is complete, without the addition of secondary yeast or sugar, results in carbon dioxide being formed from the natural sugars already in the wine, and turning into bubbles.

For reasons of flavor, texture, pallet weight and importantly ripening timing, our Pétillant Naturel comes from a fusion of Arneis (54%), Pinot Grigio (30%) and Gewürztraminer (16%).
Fermentation begins in tank with Pinot Grigio, then Gewürztraminer finally Arneis , ferment continues for two months before slowing towards the end of the season (chill), but never stops.

The wine is racked a couple of times to allow settling.
Warmth energizes the yeast before it is bottled.

Tropical, pears , almonds lush, tart, fresh and bubbly. Unfined, Unfiltered and Vegan friendly.

Alc = 12.5% PH =2.94 TA =6.37 G/F= 0.5 g/l
504 dozen bottles produced