Collection: PETNAT

PETNAT is an abbreviation for pétillant naturel or "naturally effervescent". Petnat reverts to an ancient method to obtain bubbles. This is the méthode ancestrale, also known as the méthode rurale.

It seems that this method was even there before the traditional method. The story of this method begins with an explosion. The big bang of the bubbles. Logical, because no one had planned for these bubbles. People thought the fermentation was done and bottled the wine but when the temperature went back up in the spring, the fermentation continued in the bottle. Back then, we are talking about the 16th century, bottles were not as strong as they are today, so 1+1 = a fireworks show of exploding bottles in the cellar.

Nowadays, things are different, at least in stronger bottles. It is still difficult to control the process, because yeast has its own will, which you can influence mainly with temperature. The wine is bottled before the first fermentation is complete, producing carbon dioxide that cannot escape. Unlike Champagne, petnat is not disgorged and is (usually) bottled unfiltered. Nice and minimalist.

What does petnat taste like?

Petnat comes in all styles: white, red, rosé. Most are dry, because fermentation continues in the bottle as long as there is sugar. And cloudy, because the wine is not filtered. The pressure in the bottle is usually 2.5 to 3 bars, about half that of Champagne. A frivolous bubble, lightweight and very refreshing - I can tell you. This is also due to the alcohol content which is usually under 12%.