Christoph Hoch Kalkspitz Pet Nat
Not Vintage Specific
Item Number: 28756
Christoph Hoch has very active, chalky soil much like what is found in the Cote des Blancs in Champagne. Upon learning this, he wanted to try out making a pet nat. In an effort to learn about sparkling wine, he spent time in Champagne with DeSousa, Laherte, and Tarlant. Benoit Tarlant (of Champagne Tarlant) made a bet with Christoph that it would be nearly impossible for him to make a stable pet nat. The bet was that if Christoph succeeded, then Tarlant would give Christoph twelve barrels to use. After his first bottling, Christoph sent him twelve bottles to try and after trying the bottles, Benoit conceded that he lost the bet and Christoph drove to Champagne to collect his barrels!
The Kalkspitz (kalk = chalk, and spitz = acidity) is made mostly of Grüner Veltliner, blended with Zweigelt, Sauvignon Blanc, Blauer Portugieser and Muskat Ottonel. The 2015 is dry with a maximum alcohol of 11% and a maximum pressure of 3atm’s. It’s savory with a refreshing acidity and creaminess on the palate.
Pétillant Naturel, or Pét-Nat, for short, is produced in the méthode ancestral, otherwise known as “rurale,” “artisanale,” or “gaillacoise.” Long story short, the wine is bottled prior to fully completing its first fermentation, allowing carbon dioxide to be produced by the natural sugars found in the grapes.
The méthode ancestrale was originally used in Limoux in the south of France in the early 16th century by winemaking monks. This production method is contrary to the méthode champenoise, the way in which Champagne is produced, where the base wine is fully fermented, then undergoes a secondary fermentation in bottle with the addition of yeast and sugar (otherwise known as liqueur de tirage.) Unlike Champagne, Pét-Nat is not disgorged, and may or may not be filtered on completion of fermentation.
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