Fuchs und Hase Rose

The Wine:

Warm, peachy pink hues in the glass, and fresh, fragrant aromas of red berries, raspberries, grapefruit and subtle herbs on the nose. The palate is playful, crisp and juicy, with hints of lime, rhubarb, raspberries and some nice minerals. Subtle effervescence and a fine structure mean this balanced and dry pet nat is definitely easy drinking!

The grapes are left in contact with their skins and then fermented with wild yeasts. The wine is then bottled unfined and unfiltered, following the Ancestral Method.

The Maker:

This little Pet-Nat project was started by best friends Stefanie and Alwin Jurtschitsch and Martin and Anna Arndorfer in 2014, for the sole purpose of producing delicious bubbly wines! Nothing but Pet-Nat, will be found at this micro winery where the four come together to celebrate the joy wine brings us all. Only 1,500 cases spread across 5-7 cuvées are produced annually, so supplies are limited.

Pet-nat is a perfect wine for them to make together because they are philosophically aligned and it’s important to work naturally. They are currently working with about three hectares total, each family contributing fruit from one and a half hectares, which are all certified organic and in the Kamptal. They chose to work with vineyard sites that are high elevation, near the forest, sites that have natural acidity and lower alcohol. In Austria, there is a saying, “where the fox and hare say goodnight” and it refers to a remote place surrounded by forest, which is how they came up with the winery name, the Fox and Hare, or Fuchs und Hase.

They make five to seven different cuvees each year, using different varieties. Every wine is a co-fermentation with different grapes and different levels of skin contact. Each cuvee is numbered by “Volume” and the higher the “Volume“ the more skin fermentation was used. The goal is to have velvet tannins which bring structure, stability and diverse flavors. All wines are fermentated with native yeasts, without any additions, and bottled unfiltered – a pure and handcrafted expression of Austrian petillant naturel. When fermentation is finished they bring the bottles out the cellar for a day and use cold winter temperatures in January / February to make tartaric stabilization. In the cold, the wine crystals drop out and afterwards we store the bottles for a short time bottom up before we do a manual disgorgement. Afterwards the wine is topped off with the same wine and sealed with a traditional crown cap.

Food Pairing:

Aperitif, grilled vegetables, seafood.

Additional Information:

Vegan Friendly

Organic