Winemaker Description
The thirst-quenching Materia Prima Pet-Nat is a delightful combination of floral and fruity notes such as citrus, quince, white pear, and apricot. The wine is vivacious on the palate, with spirited acidity and playful fizz that create a dynamic and energetic sensation.
The bubbles add complexity to the already flavorful profile. Its refreshing, long fin...Show More >
Winemaker Description
The thirst-quenching Materia Prima Pet-Nat is a delightful combination of floral and fruity notes such as citrus, quince, white pear, and apricot. The wine is vivacious on the palate, with spirited acidity and playful fizz that create a dynamic and energetic sensation.
The bubbles add complexity to the already flavorful profile. Its refreshing, long finish makes it an ideal partner for sunny days and seafood dishes. It's also suitable for sharing with friends while enjoying small bites together.
100% Xarel-lo. “Materia Prima” is what the Spanish call raw ingredients, the stuff that makes the most incredible food and, in this case, wine. Thirst-quenching doesn’t begin to describe this incredible Pet-Nat from Pares Balta, a Spanish winery with roots dating back to the 18th century. Floral and fruity, with notes of citrus, quince, white pear and apricot, the bubbles only enhance its complexity. The finish is long and refreshing, making this the perfect partner for sunny days, seafood fare, and small bites, shared among friends.
Memo Summary Notes
The Materia Prima Pet-Nat by Parés Baltà is a vibrant, natural sparkling wine from the Penedès region of Catalonia, Spain. Unlike the Lambrusco you asked about previously, this is a white "Pétillant Naturel" made primarily from the Xarel·lo grape (the backbone of classic Cava).
While many sparkling wines (like Champagne or Cava) undergo two separate fermentations, this wine is made using the Méthode Ancestrale.
The wine is bottled while it is still finishing its first fermentation.
The CO2 is trapped inside, creating natural bubbles.
It is typically undisgorged, meaning the natural yeast sediment remains in the bottle, giving it a signature cloudy, hazy appearance and a creamy texture.
Because of its high acidity and slightly salty finish, it is a fantastic "food wine":
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Seafood: Raw oysters, ceviche, or grilled prawns.
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Tapas: Anchovies, olives, and fried calamari.
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Soft Cheeses: Fresh goat cheese or a creamy Brie.
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