Pétillant Naturel

Term (also Pét Nat) for "naturally sparkling" wines. This is an ancient process, which is known in France as the méthode rurale (also known as méthode ancestrale). There are no wine regulations, which means that production can vary. In contrast to sparkling wine or champagne, there is no "real" bottle fermentation (by adding yeast), but rather a single fermentation in two stages.

Natural Wine - Graphik

After a mash fermentation, which is often initiated spontaneously, the unfermented grape must is bottled at around 20 to g/l residual sugar and 5% alcohol by volume. The fermentation that continues in the bottle produces a wine that is slightly to strongly sparkling. Whether a semi-sparkling wine or a sparkling wine is produced depends on the time of decanting and the residual sugar. If disgorgement (yeast removal) is carried out, no dosage or sulphur is usually added. Such products are categorised as natural wines.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.
Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

Welcome back!

Pétillant Naturel

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU