Pure & Naked Petnat Brut Nature - Weingut Am Stein

The Pure & Naked Petnat Brut Nature from the wine-growing region of Franconia shows in the glass in bright light yellow. The bubbles of this Pétillant Naturel show in the glass very fine bubbles and incredibly consistent. If you swirl the glass, you can perceive a first-class balance in this sparkling wine, because it stands out on the walls of the glass neither watery nor syrupy or liqueur-like. Poured into a sparkling wine glass, this sparkling wine from Germany displays delightfully distinguished aromas of lemon, rounded out by other fruity nuances.

The Pure & Naked Petnat Brut Nature from Weingut Am Stein is the right choice for all wine enthusiasts who like as little sweetness as possible in their wine. At the same time, it never appears meager or brittle, as one would naturally expect from a wine. Balanced and multifaceted, this silky Pétillant Naturel presents itself on the palate. Due to its concise fruit acidity, the Pure & Naked Petnat Brut Nature is exceptionally fresh and lively on the palate. In the finish, this sparkling wine from the wine-growing region of Franconia finally inspires with considerable length. Once again, hints of lemon appear.

Vinification of the Pure & Naked Petnat Brut Nature from Am Stein Winery

This balanced sparkling wine from Germany is organically cuvéed from the Cabernet Blanc and Sauvignon Blanc grape varieties. Following the harvest, the grapes are quickly brought to the winery. Here they are selected and carefully crushed. Now follows the fermentation of the base wines. After the composition of the final Pétillant Naturel follows further aging based on the classic bottle fermentation. Subsequently, the winery Am Stein Pure & Naked Petnat Brut Nature matures for several months in the bottle and is finally disgorged.

Food recommendation for the wine estate Am Stein Pure & Naked Petnat Brut Nature

This sparkling wine from Germany is best enjoyed well chilled at 8 - 10°C. It is perfect as an accompaniment to vegetable salad with beetroot, coconut-lime fish curry or roast trout with ginger pear.

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