Pet-Nat Protesta Drosophila

MXN $595

Grape: 90% Pinot Noir, 10% Palomino

Region: Valle de San Vicente, Baja California, Mexico

You’ll taste/smell: nice orangey color and cloudy. Complex and pleasantly fragrant with fruity nuances of peach yogurt, red fruits, and floral undertones of orange blossom and chamomile. On the palate, creamy bubbles, balanced acidity, and flavors of strawberries, bitter cherries, and orange zest. A long, precise finish with spicy and floral notes, enriched by lees.”

Good to have it with: goes well with simple finger food, fried food or by itself.

In stock




Wine Details:

Alcohol Grade: 12%

Aging/ Vinification: The wine is a blend of 90% Pinot Noir from Rancho Dubacano in San Vicente Valley and 10% Palomino from an abandoned vineyard facing L.A. Cetto Winery in Guadalupe Valley. Both grape varieties were pressed together directly with a pneumatic press, using whole clusters without destemming. There was a short maceration in the press and no adjustments were made to the must. The fermentation occurred with native yeasts and No-Saccharomyces strains. Throughout fermentation, some rackings were performed to reduce sediment load. It’s unfiltered, unstabilized, and has no added sulfites. It was bottled with sufficient residual sugar to generate CO2 naturally. There’s no disgorgement, and it spent 2 years in the bottle with lees, occasionally stirred.
Best to have it: 6-12ºC
Size: 750 ml

The Winery: Drosophila

Drosophila initiated in 2018 by producer Jorge Uribe Ibarra, yields an annual production of 500 crates. Unique for its lack of a vineyard, the brand embodies a philosophy centered on respecting the land, craftsmanship, and the natural environment.

“Drosophila Melanogaster” is the scientific name for the fruit fly commonly known as the “fruit fly.” Its presence in wine cellars is quite common as it is fascinated by fermentation processes, particularly those involving grapes.

What’s contradictory is that, while it may be unpleasant for many, considering the almost sterile processes involved in wine production, the idea of embracing it as an inherent part of winemaking – something that has been linked to the early stages of the human-wine relationship – naturally allows it to be part of the process and fulfill its specific function within the system.


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