Campestral Ancestral Blanco Pet-Nat
Campestral Pet-Nat White is part of the range of sparkling wines of ‘ancestral style’ elaborated in Bodegas Campestral – fresh and slightly fruity; very rich and refreshing.
The carbonation – sparkle – is generated in a single fermentation process, starting in tank and ending in the bottle; unlike Cavas and Champagnes that do it in two stages. For this reason, no other product than wine is added, and it is a more natural process.
Palomino Fino grapes, which are used for making most sherries, are sourced from vineyards planted on albariza (light, chalky) soil in the town of Trebujena in the north of DO Jerez. Fermentation is in stainless steel tanks, the wine is bottled before the end of the fermentation in order to keep a natural carbonation in the bottle. After 9 months “rima”, in contact with the fermentation lees, the wine is disgorged to expel the remains of the lees and bottled with a metal crown-cap to retain the carbon dioxide gas in the bottle.
16 points – Jancis Robinson
89 points – Guia Penin
Gold Medal – Catavinum World Wine & Spirits Competition
Gold Medal – IWSA
Pale lemon green colour with a medium intensity, with clear greenish yellow reflections. Aromas are of ripe fruit, spices, orange blossom, pineapple and citrus fruit. The palate is very balanced and in harmony with the soft bubbles, a certain crispness adds to the good finish.
Drink as an aperitif and with all kinds of grilled and baked seafood.
About the Producer
Bodegas Campestral has, since 2016, been building and developing a unique wine project. It is a dream built from scratch with great enthusiasm, perseverance, will and effort by Andrés Troya, an entrepreneur who has always been in love with wine.
Campestral is sited in El Encanto – a high level rural tourist complex – on the outskirts of Arcos de la Frontera where the winery and vineyards are located: the designated zone of Arcos-Algar (Sierra de Cádiz) is 35k east of Jerez town. The destiny of this estate has always been to produce a good wine since the Romans in the second century BC and produced wine in these parts.
Campestral wines are produced in an artisanal way following a natural and ancestral system.
Theirs is to return to traditional and ancient methods to make natural wines – they will not use additives or added products in any wine (artificial yeasts and nutrients, chemicals, etc). This is allied, though, to modern facilities with state-of-the-art machinery that allows precise working at the appropriate temperatures in each wine-making process.
Their approach necessitates wines only being made with healthy and natural (organicly grown) grapes. Their team meticulously care the vineyards throughout the year with the sole objective of obtaining healthy and magnificent fruit to be able to produce the best wines.
Whilst the Palomino grapes for the white and rose wines come from Trebujena in the north of Jerez, the red varieties Tintilla de Rota, Petit Verdot, Syrah, Merlot and Cabernet Sauvignon grow nearby in a unique microclimate generated by the geographical location and proximity to the Guadalcacín reservoir, the Sierra de Grazalema and the Guadalquivir valley. This, along with the chalky albariza soils, results in grapes with a very special personality leading to wonderful wines of concentrated character, but with plenty of nuance.