Vigéc is the first Pét-Nat from Gellavilla. Pét-Nat, or pétillant naturel, means naturally sparkling wine. The must of ripe grapes contains approximately 200 grams of sugar per litre, which decreases during fermentation and becomes zero in dry wine, having converted to alcohol. Natural sparkling wine is made by bottling the must when there are about 15 grams of sugar left, near the end of fermentation. It is typically sealed with a crown cap, and fermentation finishes in the bottle, with the resulting carbon dioxide remaining in the wine, causing the fizz. The pressure here is lower (around 2-2.5 bars) than in classic sparkling wines.

Vigéc is made from approximately 80% Kékfrankos and 20% Tramini grapes, with a colour similar to rosé as there was no maceration or skin fermentation like with red wines. The must was briefly settled, then spontaneously fermented in a tank. Naturally unfiltered and unfined, with no added sulphur. Fruity, clean nose, refreshingly thirst-quenching. Raspberry, grapefruit, pinkish colour, opalescent.

The name comes from the German “Wie geht’s?" meaning "How are you?" There were 948 bottles made.

Opening guide:

Chill for at least a day at a few degrees, standing, without movement.
Open without shaking, firmly.
Decant in one move into a carafe, so the lees stay at the bottom of the bottle