Paolo Cali Mood Pet Nat

This sparkling rosato (rosé) is made in the ancestral way: a little sugar is left in the wine, the bottle closed and the resulting CO2 produced by the fermentation process can’t escape, so is absorbed into the wine creating the bubbles. This can be tricky to get right, but Paolo has made an exemplary version. From 100% Frappato grapes, it is pale pink in colour, with red fruit aromas aplenty - strawberry, peach, rhubarb and pomegranate. On the palate, it’s racy, mineral and more savoury than the nose suggests, with orange zest and red cherry. It’s incredibly moreish and surprisingly long and persistent. The wine is not disgorged (the process of extracting the fine lees from the bottle), which is the reason it isn’t crystal clear and may throw a light sediment. It's all part of the intrigue and complexity. An ancient method, but all the rage these days. An excellent aperitif and pairs well with charcuterie, fried fish, sushi, vegan shoes, trousers that are too short and quirky tattoos.