2024 Bodegas Santa Julia Chardonnay La Mantis Pet-Nat

Vineyards & Farming – “La Mantis” comes from biodynamically tended Chardonnay vines planted in 2000 on Uco Valley’s stony, high-elevation alluvial fans (3,300 ft). Hot, sun-soaked days build fruit weight; sharp Andean nights lock in bracing acidity.

Winemaking – Fruit is hand-picked at dawn, whole-cluster pressed, and begins a spontaneous ferment in stainless at 55 °F. Midway through fermentation the juice slides, still fizzing, into bottle under crown cap. No fining, filtering, dosage, or sulfur—just pure pétillant naturel energy. Pressure settles at a gentle 2.8 bar, giving a pillowy mousse rather than Champagne bite.

In the Glass – Pale straw with a playful haze. Aromas of green apple skin, Meyer-lemon peel, and white blossoms float above a faint brioche whisper from six months on lees. Bubbles are soft and cloud-like, carrying crunchy pear, grapefruit pith, and a salty, river-stone edge across the palate. Bone-dry (0 g/L), feather-light (11.5 % abv), and utterly gluggable, it finishes clean, zesty, and mouth-watering—perfect for porch brunches or sunset skate-park hangs.

Nose: Green apple, lemon verbena, and chamomile over hints of fresh bread dough and wet granite.

Palate: Crisp pear, lime zest, and a touch of quince race on creamy, cloud-soft bubbles with a snap of seaside salinity.

Finish: Bone-dry, brisk close echoes citrus oil, tart apple skin, and cool mineral crunch.

Crack it alongside Baja fish tacos with lime crema, burrata drizzled in basil oil, or sushi rolls topped with yuzu kosho—the wine’s tangy fruit, soft fizz, and saline snap amplify every bright, flavorful bite.