Our pet project
Pétillant Naturel (or Méthode Ancestral) is the oldest method of producing sparkling wine, and the most natural. Unlike Méthode Champenoise, which involves the addition of refined sugar and sweetened wine at various stages of the process to control the bubbles and correct the final result, ‘pét-nat’ is a very risky business.
In this method, the grapes are pressed and the juice fermented until precisely the desired amount of natural sugar remains. The wine is then bottled and fermentation continues under crown seal until the yeast cells deplete the residual sugar. We walk a very fine line when deciding when to bottle – too early and the final product is too sweet or potentially so bubbly the bottle literally explodes mid ferment; too late and the result can be overly dry and flat. But when you get it right…
Pétillant Naturel has seen a bit of a resurgence in recent years. But while it’s great to see new players embracing old ways, the final products are a mixed bag. It’s become a bit of a thing within the industry that pét-nat should not be taken too seriously.
Naturally, we disagree.