Our smallest batch is a disgorged Pét-Nat from Edgar's cellar. It was named after a difficult-to-translate Finnish word. Sisu is a ‘strength of will’ that Edgar needed a lot of in recent years to get his small winery up and running. This energy was also used in every bottle of this lively Pét-Nat. The early-harvested Grünspitz was pressed in whole bunches, and then, during fermentation, it was bottled without sulphur, directly from the tank. After a few months, most of the lees were removed from the bottles of wine, which were fermented to dry, by disgorging. Once well chilled, it can be opened like any other bottle with a crown cap. Less alcohol, more acidity, a deep colour and persistent bubbles. The craziest winemaking method (the Pétillant naturel or ancestral method) is often paired with unconventional labels. And this wine is no exception.