Collection: Pet Nat

PET NAT is a variant of the sparkling wines and stands for Péillant Naturel. Translated from French it means "of course sparkling". This natural tingling is the result of the "Ancestral" yard method, which, in contrast to the classic sparkling wine or champagne, does not consist of two fermentation processes, but one. The winemaker pulls an already fermenting must onto the bottle, which continues under pressure.

Some PET NATs are rather weak, which is why they are referred to as pearl wine. If the carbon acid content is higher, they are called sparkling wines. Whether a pearl or sparkling wine is created depends on the ripening of the grapes (fructose content) and the time of the pouring. The earlier the must on the bottle and/or the higher the fructose content, the more the natural yeasts convert the sugar into alcohol and thus also creates more carbon dioxide, i.e. pressure.

Rule of thumb: The winemaker pulls an already fermenting must onto the bottle. Neither sugar, yeast nor other additives are added. In addition, no final dosage with sulfur or sugar is made.

Pet Nats are majority orange sparkling wines

Now another peculiarity: the wine on the mash is fermented until the transferring. This means that the grapes are not squeezed out after the masification, but juice, berry skin, pulp and kernels are fermented together. Thus, parts of the tanine (tannins) and lignine/phenols (dyes) are preserved in the end product. This often ensures an additional fresh and different color legs for the eye.