This one gleams like a cracked mirror at a back-alley party—pale straw with a heady fizz that dances in the glass. The nose opens with crunchy green apple, white peach, and a sprinkle of wet hay, all lifted by floral chamomile and a distant hint of beeswax.
It’s tactile on the palate: crisp orchard fruit, chalky minerality, and a spine of lime zest, all wrapped in that textured pét‑nat sparkle. There’s a cheeky bitterness, like candle wax on warm skin, that keeps things interesting until the final whisper of sour citrus peel.
Serve with grilled calamari kissed by sea salt and lemon, or asparagus brushed in brown butter and verbena. For a sweet ending, go wild with honeyed ricotta stuffed figs—sticky, ripe, and unapologetically indulgent under the violet strobe of bubble glow.
