Flui Pet Nat 2024
Region: Lisboa
Producer: Humus
Rodrigo had a vision: to work as simply and naturally as possible. He opted for organic viticulture and was also certified to do so in 2007.The 9ha of vineyard he cultivates today are less than 20km from the Atlantic coast, just south of the town of Caldas da Rainha. A short walk among his vines quickly makes it clear that this proximity to the ocean makes itself felt: a refreshing sea breeze is almost always on the appointment. And with that, defining Rodrigo's wines is easy: he produces, under the aptly named Humus, very fresh, elegant wines (both in white, red and rosé) with remarkably low alcohol levels but with lots of flavour. His natural approach also gives the wines an infectious energy.With Humus, we brought home lots of uncomplicated and authentic drinking pleasure, made by a warm-hearted and humble man, who lives very close to nature - working among his vines as much as necessary and grabbing his surf board when the waves are good - who doesn't say a word too much, but knows what he wants.
| Volume | 75.0 cl. |
| Grape Variety | Arinto, Fernão Pires, Vital |
| Drinking window | 2025-2030 |
| Alc. | 12.0% |
| Vinification | in wooden barrels |
| Ripening | in woorden barrels |
Waar serveer je ’m bij?
A pet nat in the literal sense: fermentation starts in wooden barrels and the wine goes into the bottle before that fermentation is finished, so that it carries on in the bottle. No fining, no filtration, so it comes out of the bottle cloudy and that is how it should be. The sparkle is finer and more irregular than in a proper sparkling wine, and that is precisely why it works at the table: bubbles lift fat and breadcrumb off the tongue, but at the same time it stays a wine and not a party.
Drie gerechten die werken
Deep-fried mussels with tartare sauce
Korean pancake with spring onion
Pizza with anchovy and capers
Korean pancake with spring onion
Pizza with anchovy and capers
Vegetarisch
Fried potatoes with rosemary salt
Minder geschikt bij
Sweet dishes and desserts, and anything that has been stewed for a long time. Pour it quickly too: the sparkle is delicate and disappears within half an hour.
Voor de Portugees geïnspireerde kok
Empadas de galinha — small chicken pies in shortcrust pastry, the snack of the Lisbon pastelaria
Serveren op 7–9 °C