COLOUR
Rosé
TYPE
Sparkling
VINTAGE
2024
GRAPE
Mataro, Lagrein, Arneis, Nero d'Avola, Zibibbo
PRODUCER
Tim Wildman
REGION
South Australia
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Intensity
Mid - Pronounced
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Piggy Pop is the brainchild of Tim Wildman, a British-born Master of Wine who established Wildman Wine in South Australia. The project began almost accidentally in 2013 after Wildman lost a friendly wager, which obligated him to hand-pick a metric tonne of grapes. This hands-on experience sparked a deep fascination with Pétillant Naturel (Pét-Nat) wines. Wildman's philosophy centers on creating 'fun, not fine' wines that are vibrant, accessible, and clean. Sourced from premium, sustainably managed vineyards across McLaren Vale, Adelaide Hills, and the Riverland, this sparkling rosé is celebrated for its striking 'liminal pink' hue, which sits beautifully on the border between a deep rosé and a light, chillable red.
ALCOHOL
12.5%
AVG. PRICE
€28
STYLE
Natural
VEGAN
YES
SULPHITES
NO
When to drink
Now
Ideal temperature
6-10°C
INTERESTING FACTS
Fact 01
Created by Tim Wildman, a British-born Master of Wine who became obsessed with the ancestral method.
Fact 02
The winery started after Tim lost a bet, requiring him to harvest a tonne of grapes in South Australia.
Fact 03
The wine's distinct 'liminal pink' color hovers beautifully between a dry rosé and a light, chillable red.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Piggy Pop is rooted in the ancestral method with a focus on minimal intervention. Red grapes, primarily Nero d'Avola, undergo a brief 24-hour skin maceration with a portion of whole clusters to achieve a light pink color and soft tannins before being pressed. White varieties like Arneis and Lagrein (often treated with short pre-ferment skin contact for aromatic intensity) are blended into the fermenting red juice. Fermentation is carried out entirely by native yeasts in stainless steel tanks. The wine is bottled under a crown cap while still containing approximately 12 grams per liter of residual sugar. Fermentation finishes inside the bottle over the winter, trapping natural carbon dioxide to create a gentle, creamy effervescence of about 3 bar. The wine is unfined, unfiltered, and bottled with zero added sulfur.
