By the end of summer, a new release arrived from Dávid Bökő’s estate and this time with bubbles in the bottle. For the Pét-nat, Dávid harvested grapes from the same Sárgamuskotály (Muscat Blanc or Muscat Lunel) that produces his explosively aromatic still wine, called Sárga. This half-hectare parcel in the Vörösmál vineyard of Füred is so close to his heart, and he has cultivated it organically from day one.

Pét-nat, or Petillant Naturel, means a naturally sparkling wine, made by the ancestral method. The juice from ripe grapes contains approximately 200 grams of sugar per litre, which decreases during fermentation, and in the case of a dry wine, it ends up at zero, as it is converted into alcohol.

A Pét-Nat is made by bottling the juice when there are only about 15 grams of sugar remaining, meaning fermentation is nearly complete. It is typically sealed with a crown cap, and the fermentation finishes in the bottle. The carbon dioxide produced remains trapped in the wine, creating the bubbles.

Harvested in August, with direct pressing, spontaneous fermentation in tank at low temperature, then bottled at 15-18 g/l sugar. The spontaneously fermented bottles were recently disgorged by Dávid (one by one, by hand), so most of the lees have been removed, making the wine easier to open and less yeasty, with more pronounced fruitiness. Captivating aromas of peach juice, orange peel and flowers.

It’s best served ice-cold, opened gently with minimal movement, in the open air. A sparkling wine made with the utmost freedom and creativity.