Piggy Pop, Pet Nat 2024

Co-Fermentation & Early Pressing: Grapes are hand-picked in the cool early hours of the morning to secure maximum aromatic freshness. The dark-skinned Nero d’Avola undergoes a brief, 24-hour maceration using roughly 50% whole grape clusters before being pressed early, capturing a delicate tannic grip without pulling heavy, bitter pigments from the skins. The White Grape Secret: Aromatic white grape varieties are partially fermented independently and masterfully blended into the red juice right before bottling. This unconventional blending technique naturally lifts the overall acidity, tones down the red tannins, and introduces a complex floral perfume.
Driven entirely by native wild yeasts without any laboratory additives, the unrefined juice is sealed under a crown cap the moment it reaches 12 grams per litre of natural residual sugar.

Tim Wildman is a British-born Master of Wine (MW) who has channeled his self-proclaimed obsession with natural sparkling techniques into becoming one of Australia's premier pét-nat specialists. Shuttling between the UK and the sun-drenched vineyards of South Australia each harvest season, Tim established Wildman Wine in 2014 with a singular mission: to strip the pretension from sparkling wine. His playful labels mask a profoundly meticulous approach to natural viticulture, earning him a global cult following for producing natural wines that are consistently vibrant, endlessly stable, and intentionally fault-free