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Petnat White 2023 - Charalaboglou Wines
Charalaboglou Wines


  Greece / Serres
ADD TO CART At your doorstep in 1 - 3 days

Pétillant Naturel, or must try this immediately!


Why do we love it?

The subtle Muscat of Alexandria in this Pet Nat seems to have set foot and is challenging you to take notice. One of the most delicious and refined natural sparkling wines we have ever tried. What; You don't prefer Pet Nat? Try it... and one thing is for sure, you will love it...

The Charalamboglou winery is located at the foot of Mount Paggaio and was founded in 1999. The 20 hectares of dry vineyards, with native and international varieties, have been organically certified for the last 20 years. Its predecessors Giorgos and Argyri, 2021 handed over the baton to the middle child of the family, Anthi, who after her studies in France and her trip to New Zealand, decided with her partner Matt Van Der Spuy to take over the family winery. The two oenologists had a huge call to organic farming. And so the natural cultivation of evening primroses on the vines, the return of organic matter in the form of natural fertilizer to the soil, as well as the dry cultivation of the vineyards with water only from the aquifer, created excellent conditions for the aromatic elements of the grapes.

For this Pet Nat, Muscat of Alexandria was handpicked during the period of optimal maturation. After the pressing, it remained for about 2 hours in contact with the stems, to enhance the aromas and the volume of the juice. The clear juice remained for another 48 hours at low temperatures and was put into tanks to be fermented with a specific type of yeast, which is also used for champagne! Fermentation begins in stainless steel tanks and the wine is bottled before it is complete. Thus, the produced dioxide is trapped in the bottle and creates foam. Fermentation is completed in the bottle, the wine is not filtered and is therefore slightly cloudy.

The Pet Nat white of Charalamboglou winery never loses its effervescence. It is a very well-structured white wine with very intense fruity aromas, while its 10-month stay in the cellar before its release, gives a combination of freshness and rich volume, which you will not get enough of!









Tastes Like

In the glass, it's a hazy lemon with a strong refined effervescence.
Nose with strong aromatic intensity and dominant aromas of melon, mango, banana, lychee, musk lemon, citrus, kumquat, and strong notes of dough, such as brioche and bread crust.

In the mouth, it is of moderate volume with moderate acidity and a very intense refreshing and well-formed foam of intense duration. Mango, lychee, evening primrose, melon, pineapple, and citrus, with strong yeast aromas and a long aftertaste.

Technical stuff
Color White
Type Dry
Year 2023
Alcohol 14%
Origin Serres
Variety Muscat of Alexandria
Aromas Melon, mango, banana, lychee, lemon, kumquat, dough, brioche, bread crust
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 2 years
Closure Crown Cap
Organic Yes



Enjoy it as an aperitif. Pairs great with shellfish and seafood, platters of mature cured meats and cheeses, and goat cheese bruschetta.

Salad with chicken and mango

For the chicken
1 medium piece of chicken breast
2 tablespoons of mustard soft
1 tablespoon of honey
1 teaspoon of spice mixture for meat
3-4 tablespoons of lime juice

For the salad
200 gr. mango
1 small yellow pepper
1 small orange pepper
1 small red pepper
1 medium onion
5-6 sprigs of fresh coriander

For vinaigrette
1 tablespoon of ginger soup
2 tablespoons of sugar
1 lime
4-5 tablespoons sesame oil or olive oil

In addition, you will need sesame for serving

For the chicken.
Cut the chicken into small pieces.
Mix honey, mustard, spices and lime juice.
Marinate the chicken in the mix for 10 minutes or more depending on the time you have!

Prepare the vinaigrette.
In a mortar mix sugar and grated ginger. Slowly add the lime juice and stir until the sugar melts. Transfer to a bowl and add the oil of your preference, by stirring with a fork.

Broil the chicken on a pan or on a grill.
Brush the hot chicken with 2 tablespoons of the vinaigrette.
Let it come at room temperature until we the salad is ready!

Cut the onion up, in thin rings.
Put the onion in a bowl of cold water and leave for 5 minutes.
Cut the mango and peppers up, in thin sticks, like fine french fries.

In a bowl, put mango, onion, peppers, chopped coriander and mix with the vinaigrette.

In a serving dish, put some chicken bites and add the salad.
Finish with the rest of the chicken, pour with a little more vinaigrette and sprinkle with sesame seeds.


Eva Monochari 

Food Blogger


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