Lagoalva bets on Pet Nat to win over new consumers

22/09/2025After the success of its debut, Quinta da Lagoalva is launching the second edition of its Pet Nat white sparkling wine. A disruptive wine, ideal for beginners and appreciated by the more experienced, which once again affirms the Tejo as a region of innovation and quality.

It was in the summer of 2023 that Quinta da Lagoalva, one of the oldest and most prestigious estates in the Tejo wine region, decided to take a risk by launching a sparkling wine in the Pet Nat style, an abbreviation for Pétillant Naturel, a French name for an ancient winemaking method in which the wine is bottled before fermentation is complete, creating a natural effervescence. The result was an immediate success, which led to a fourfold increase in production for the 2024 harvest: from 1,300 to 5,000 bottles.
The new Lagoalva Espumante Pet Nat white 2024, with Regional do Tejo certification, is once again an innovative proposal in the portfolio of the Holstein Campilho family house. Designed for a curious and uncomplicated public, the wine aims to win over new consumers by offering a lighter, fresher and more accessible alternative to many alcoholic drinks. It also appeals to the more daring oenophiles, who find this cloudy, citrusy sparkling wine a different experience full of character.
The recommended price is €10.90, in a 750ml format. But the creative restlessness of Pedro Pinhão, director of oenology and recently awarded Winemaker of the Year for the Tejo wine region, has led to the production of a small number of magnums (1.5 litres), not yet on the market, which will serve as a test for future editions.
The blend combines two of Portugal’s most emblematic white grape varieties: Arinto (80%), praised for its acidity and freshness, and Fernão Pires (20%), the most widely planted white grape variety in Portugal and a symbol of the Tejo region. The grapes are harvested early to preserve their natural aromas and flavours. After pressing and clarification by flotation, the must ferments in stainless steel at 16ºC. Almost at the end of fermentation, with a density still around 1012, it is bottled with carica and finishes the process in the bottle, where it ages for nine months.
The result is a slightly cloudy citrus-coloured wine with complex citrus notes, dry, fresh and with vibrant acidity, which should be served between 8 and 10ºC. Perfect with summer meals, appetisers or simply to toast the sunset.