What’s light, natural, and fizzy all over? That’s right, we’re talking Pétillant Naturel, or Pét-Nat, for short. Despite its recent surge in popularity, Pét-Nat is actually far from being the new kid on the block. In fact, this spritzy sparkler dates back pre-Champagne, making it the OG way to produce sparkling wine.
“The méthode ancestrale was originally used in Limoux in the south of France in the early 16th century by winemaking monks.”
Pét-Nat is produced in the méthode ancestral, otherwise known as “rurale,” “artisanale,” or “gaillacoise.” The wine is bottled prior to fully completing its first fermentation, allowing carbon dioxide to be produced by the natural sugars found in the grapes.
“This production method is contrary to the méthode champenoise, the way in which Champagne is produced, where the base wine is fully fermented, then undergoes a secondary fermentation in bottle with the addition of yeast and sugar. Unlike Champagne, Pét-Nat is not disgorged, and may or may not be filtered on completion of fermentation.”
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