2019 Sonshine 'Hasta La Vizsia' Pet-Nat

Region: Alsace (grapes) + Bugey (vinification) < France
Grape: 50% Riesling 25% Pinot Blanc 25% Pinot Gris
Vineyard/Cellar Stats:  Biodynamic with purchased fruit from Domaine Luc Faller in Alsace (certified biodynamic for 15 years); made in petillant natural style, bottled during the alcoholic fermentation with 16 grams of sugar + the fermentation continues in the bottle and finished dry after a couple of months, bottled undisgorged with minimal added SO2; 11% ABV

• Woman Winemaker - Lisanne Von Son!
• She's Danish, a former somm, moved to France to make wine in 2017, now owns 4 hectares in the Bugey region
• Super fizzy Pét-Nat (ancestral way of making bubbles!)
• Herbal & salty
• Juicy stone fruit on the rocks
• The perfect holiday starter!

More about Sonshine Wines
Hi, I'm Lisanne! I grew up in the Netherlands and worked for many years in the restaurant business as a sommelier. In March 2017, I decided to follow my dream of making my own wine, so I moved to the Touraine region in the Loire with my (at that time) little Vizsla dog Boaz. That summer I started my winemaking studies in Amboise. I made a small quantity of wine in 2016 and 2017, but after finishing my studies I started a négoce and I found a troglodyte cave in Noizay to make the wine.  The search for organic grapes is not easy these days due to climate change, the increasing threat and damage of spring frosts, and various diseases that attack the vines. But thanks to great winemakers who sold me some of their beautiful grapes, I made 6 wines in 2018! All the grapes are (hand) harvested by myself and I treat them as if they came from my own vineyard.

My other dream became reality in 2021. Finding my own vineyard paradise!  Together with my partner Edouard we own 4 hectares of vineyards in Jujurieux in the Bugey region.   All the Sonshine wines are now produced in our new place in the Bugey. They are ‘natural’, which means that the grapes are organically or biodynamically grown. The wines live their life and it’s my job to guide them in the right direction.  In the cellar there are no interventions. The wine is made with indigenous yeast and without additives, apart from a very little dose of sulphur before bottling- if the wine requires it- to keep it stable when it travels the world.