Campestral Ancestral Tinto Pet-Nat

This sparkling red is part of the range of Pet-Nat Ancestral wines from Bodegas Campestral, made with a blend of red grapes from their own vineyards – Syrah, Merlot, Cabernet Sauvignon, Tintilla de Rota and Petit Verdot.

A very surprising drink, light and refreshing due to its carbonation but not without the structure and tannins of a good young red wine.

After the manual harvest, the grapes are vatted and fermented in stainless steel tanks. The wine is bottled before the end of the fermentation process is complete in order to generate a natural carbonation in the bottle. After a few months’ lees contact, the wine is disgorged to lose this sediment and bottled with a crown cap to retain the sparkle in the bottle.


16 points – Jancis Robinson

82 points – Guia Penin

Gold Medal – Catavinum World Wine & Spirits Competition

Gold Medal – IWSA

Grape Varieties:
Cabernet Sauvignon, Merlot, Petit Verdot, Syrah, Tintilla de Rota
Tasting Notes:

A deep intense garnet colour; lively bubbles without being aggressive, which forms a good head. An intense bouquet with hints of liquorice, candied fruit, and many nuances of pastry and confectionery. A dry palate which retains elegance from first impressions to its well-balanced exit. There are herbal hints of eucalyptus and balsam; the tannins are slightly astringent but without overwhelming the palate.

Enjoy with appetisers, meats, game stews, cheeses and dark chocolate desserts.


Crown-cap , Organic Practices , Vegan , Vegetarian

About the Producer

Bodegas Campestral

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.