Campestral Ancestral Blanco | Cadiz, Spain

£16.10

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 Trebujenain 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.

Awards:

16 points – Jancis Robinson

89 points – Guia Penin

Gold Medal – Catavinum World Wine & Spirits Competition

Gold Medal – IWSA

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 Trebujenain 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.

Awards:

16 points – Jancis Robinson

89 points – Guia Penin

Gold Medal – Catavinum World Wine & Spirits Competition

Gold Medal – IWSA

Origin: Cadiz, Spain

Grapes: Palomino

Tasting Notes: 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 excellent finish.

ABV: 11.5%

Vintage: 2020

Ageing potential:

Attributes: Vegan, natural

Clousure: Crown cap

Farming: Organic practices

Sustainability info: no use of additives or added products in any wine (artificial yeasts and nutrients, chemicals, etc). 

Winemaker:

Winery link

Food pairing suggestions: drink as an aperitif and with all kinds of grilled and baked seafood.