Martin Gojer's "Miau!" is a rosato frizzante fermented according to the metodo ancestrale. The metodo ancestrale is currently on everyone's lips under the name Pét-Nat (short for pétillant naturel) but is actually an old method of sparkling wine production.
Martin Gojer uses the grapes of old Lagrein and Vernatsch vines from a steep slope in Untermagdalena/Bolzano, which good friends of his (and the Vinonudo team) cultivate organically with passion and great care. The grapes are macerated and fermented in steel tanks to a natural residual sugar content of 15g. Martin then bottles the wine, where the fermentation is completed and the carbon dioxide is produced.
Animating, inviting, lively, fresh, stony and red-berry flavoured. Surging energy into your veins. It is fun and should be fun. Uncomplicated, light-hearted and also a reliable companion when it comes to savoury snacks.
Grape variety: Lagrein, some Vernatsch
Vineyard: different vineyards, all based on volcanic bedrock and sandy weathered soils.
Fermentation: Martin Gojer uses grapes from Lagrein and Vernatsch vines, which he macerates briefly and ferments in steel tanks to a natural residual sugar content of 15g. He then bottles the wine, where the carbon dioxide is produced in the Miao.
The wine remains unfermented. CAUTION when opening: When young, the wine can overflow when opened.
SO₂: without added sulphur
Closure: crown cork
Drinking temperature: 8-10°C
Perfect drinking maturity: immediately
Content and price per litre: 0.75 l/(€27.37/l)
Maxime: All winegrowers listed with Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and refrain from using herbicides, pesticides and artificial fertilisers.