Methode ancestrale is the oldest technique of getting bubbles into wine and is also referred to as petillant naturale. Ferment finishes in bottle using up the last of the grape derived sugars and naturally gains some bubbles. This traps in all the fresh fruit and ferment character and also means that these wines have absolute minimum sulphites with only yeast derived sulphites being present.
Grenache was sourced from an old swan valley vineyard of gravel and sand over coffee rock. Whole bunch pressed and then fermented as turbid juice. Super fruity with mulberry, raspberry and other berry fruits. The palate is creamy even a touch oily with some cidery notes.
Alc = 13%, ph = 3.29, ta = 5.9