Name: Fio Pet Nat Riesling "Piu Piu" NV 750ml
Brand: Fio
SKU: 863075
Price: 23.94 USD
Availability: InStock
Rating: 90 (1 reviews)

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Winery

Fio

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Varietal

Champagne Blend

The sparkling wines of Champagne have been revered by wine drinkers for hundreds of years, and even today they maintain their reputation for excellence of flavor and character, and are consistently associated with quality, decadence, and a cause for celebration. Their unique characteristics are partly due to the careful blending of a small number of selected grape varietals, most commonly Chardonnay and Pinot Noir. These grapes, blended in fairly equal quantities, give the wines of Champagne their wonderful flavors and aromas, with the Pinot Noir offering length and backbone, and the Chardonnay varietal giving its acidity and dry, biscuity nature. It isn't unusual to sometimes see Champagne labeled as 'blanc de blanc', meaning it is made using only Chardonnay varietal grapes, or 'blanc de noir', which is made solely with Pinot Noir.

Country

Germany

As in many Old World countries, the rise of viticulture in Germany came about as a result of the Roman Empire, who saw the potential for vine cultivation in the vast flatlands around the base of the Rhine valley. Indeed, for over a thousand years, Germany's wine production levels were enormous, with much of the south of the country being used more or less exclusively for growing grapes. Over time, this diminished to make way for expanding cities and other types of industries, but Southern Germany remains very much an important wine region within Europe, with many beautifully balanced and flavorful German wines being prized by locals and international wine lovers alike. The hills around Baden-Baden and Mannheim are especially noteworthy, as these produce the high end of the characteristic semi-sweet white wines which couple so perfectly with German cheeses and pickled vegetables. However, all of Germany's wine producing regions have something special and unique to offer, and are a joy to explore and experience.

Region

Mosel-Saar-Ruwer

The Mosel-Saar-Ruwer region in western Germany is famous for producing some of the world’s finest Rieslings. Steep, slate-covered slopes along the Mosel, Saar, and Ruwer rivers reflect sunlight and retain heat, helping grapes ripen in a cool climate. This terroir yields aromatic, high-acid Rieslings with striking minerality, low alcohol, and a balance of sweetness and freshness. Styles range from bone-dry to lusciously sweet, often with exceptional aging potential. The region’s best wines come from terraced vineyards like Wehlener Sonnenuhr, Scharzhofberger, and Ürziger Würzgarten. Manual vineyard work is intense, but the payoff is elegance and precision in the glass. Mosel-Saar-Ruwer wines are transparent expressions of site and vintage. While mostly white, they offer incredible diversity in style and structure—making them essential for any wine lover exploring Germany’s classic regions.

WA 90pts

Wine Advocate

The NV Mosel Petnat "Piu... Piu" is a Riesling sparkling wine based on the vintages 2010 and 2011 (50/50). It was fermented with its own sugar and lees for a second time (pétillant naturel), and the 2,000 bottles were sold in a single week in February this year, so after six years on the lees. The unsulfured sparkling wine has a cloudy, golden yellow color and offers a lovely intense and aromatic, spicy and structured stone fruit aroma on the nose along with a very delicate mineral background. On the palate, this is a super fine and elegant sparkling wine with generous, round fruit and mouth-filling texture. The mousse is absolutely fabulous in its tender finesse. This Pétnat is not fully dry but alluringly fruity and absolutely beautiful. Highly recommended. Tasted March 2018.

Winery Notes

This is an original, a pét nat made from Riesling, but not from a single vintage. In this current release, there are wines that are four to five years old, which were held in stainless steel in a very cold part of the cellar without sulfur. The wines are blended and brought to a warm area where the remaining sugar ferments in the bottle. 50% stainless, 50% fuder and doppelfuder, from the 1940s and 1960s | Native yeast ferment | SO2 is used only at bottling