Kalkspitz Pet Nat
Christoph has very active, chalky soil much like what is found in the Côte 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 our own Champagne Tarlant; Benoît 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, Benoît conceded that he lost the bet and Christoph drove to Champagne to collect his barrels!
The Kalkspitz (kalk = chalk, and spitz = acidity) is made of 70% Grüner Veltliner, blended with Zweigelt pressed white, Sauvignon Blanc fermented on the skins, Blauer Portugieser and Muskat Ottonel. It's 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.