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Night of the Purple Moon Antidoot Wilde Fermenten

Picture of Night of the Purple Moon
Picture of Night of the Purple Moon Picture of Night of the Purple Moon

Fiche Technique

Color
Red
Format
Bottle 75cl
Crafted by one of Belgium's most exciting natural wine adventurers, this red is pure spontaneity in a bottle. Grapes from young northern vines are picked by hand, fermented with wild yeasts only, and left to do their thing with no fining, no filtering and barely a whisper of sulphur. The result? A juicy, bright, slightly wild red bursting with crunchy dark berries, wild herbs and a lively, almost electric freshness. Serve it lightly chilled and you'll get the best of its energy. Perfect with charcuterie, grilled veg or simply shared with friends who love wine that's alive and honest.
45.01 € incl tax

-5% for 6 identical bottles

3 in stock

Wine name: Night of the Purple Moon

Vintage: Non-vintage bottling (single-harvest release, typically the most recent growing season)

Producer: Antidoot Wilde Fermenten (Jasper Van Bavel), Belgium

Grape varieties: Regent, Pinotin, Cabernet Jura and a blend of Pinots (Pinot Noir, Pinot Gris, Pinot Blanc), field-blend proportions varying by harvest; no fixed percentages declared by the producer

Region: Flanders, Belgium (fruit sourced from Belgian and neighbouring Dutch/Limburg plots)

Appellation: Vin de France / table wine classification — no protected designation claimed

Winemaking: Natural, low-intervention vinification with spontaneous fermentation by indigenous yeasts, no added sulphur, no fining, no filtration, no additives, no chaptalisation; ageing in neutral wood and stainless steel before bottling

Maceration: Whole-bunch and partly destemmed maceration on skins, gentle infusion-style extraction over several days to a few weeks, minimal punch-downs, pressed in a vertical basket press

Colour: Deep purple-violet with crimson highlights, naturally hazy and unfiltered

Nose: Wild blackberry, black cherry, violet and blackcurrant leaf, with hints of pepper, forest floor, hedgerow herbs and a subtle wild-ferment lift

Palate: Juicy and lively, low-to-moderate tannins, crunchy red and black fruit, bright natural acidity, savoury herbal edge and a clean, mineral, moderately long finish

Alcohol content: Approximately 11–12% vol.

Soils: Sand, loam and clay-loam over limestone and gravel subsoils typical of the Flemish plain

Farming: Organic and biodynamic-inspired practices, hand harvesting, no synthetic herbicides or pesticides, hybrid varieties chosen for natural disease resistance

Ageing potential: 2 to 5 years from bottling when stored cool and stable

Food pairing: Charcuterie, roast poultry, grilled lamb, mushroom dishes, ratatouille, soft-rind cheeses and spiced vegetarian plates

Serving temperature: 13–15 °C, ideally opened shortly before serving or lightly decanted

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