Tiago Sampaio, known for his mineral-rich, high altitude Pinot Noirs, received his PhD in Viticulture from Oregon State (Go Beavers!) For his old-is-new-again piquette, Aqua Nat, he collected the leavings from some of his, and others, wines (pomace, seeds, skins), added fresh Alvarinho juice to start fermentation and bottled it before it completed, leaving the finished product (technically not wine) fizzy and fun AF.

100% Pinot Noir.