Ciaran Hudson has made a delicious Pet-Nat using Fiano from Heathcote. His notes on the wine below:
Hand made in Bacchus Marsh. A blend of two experiments really – half was pressed after a week on skins, with gentle-daily punch-downs. The other half saw two weeks on skins, with the same technique. Sulfur-free, Pét-Nat (pétillant naturel, or natural sparkling, in english).
Starting quite fresh and crisp, this adventurous bouteille de vin evolves into an unctuous spicy, juicy whole mouth peach punch. Made to be drunk now, during spring/summer, best shared with friends.