| Tasting | Pithy, refreshing with slight acidity |
| Grapes | Solaris, Pinot Noir |
| Production |
Pet-nat Whole-bunch Solaris was foot crushed and macerated for 4 days, pressed to tank, topped up with 10% direct-press Pinot Noir and fermented for 3 weeks before bottling to continue fermentation as a pet-nat. No added sulphur |
| Region | West Sussex, England |