Pét-Nat, Pétillant Naturel, commonly abbreviated as Pét-Nat, is a type of naturally sparkling wine made using the ancient method known as "méthode ancestrale." Unlike the more widely known Champagne or traditional method sparkling wines, where the second fermentation (which creates the bubbles) happens in the bottle after adding a mixture of sugar and yeast, Pét-Nat's effervescence is achieved through a single, continuous fermentation process.

In the Pét-Nat method, the wine is bottled before the initial fermentation has completed, without the addition of extra yeasts or sugars. The fermentation continues in the sealed bottle, consuming the natural sugars present in the grape juice and producing carbon dioxide, which creates the wine's natural fizz. This method is less controlled than the Champagne method, often resulting in wines that are cloudier, with more variability and character from bottle to bottle.

Pét-Nat wines can be made from any grape variety and are produced in wine regions around the world, though the style has its roots in the natural wine movement, which emphasizes minimal interventionist approaches to winemaking. These wines are appreciated for their refreshing qualities, lower alcohol content, and often, their funky, unique flavor profiles that reflect their terroir and the specific grape varieties used.

Due to the natural and somewhat unpredictable nature of their fermentation, Pét-Nats can vary widely in taste, effervescence, and clarity. They are usually less fizzy than traditional sparkling wines and can range from dry to sweet. The crown cap (similar to those used on beer bottles) is a common closure for Pét-Nat wines, underscoring their casual, approachable character.

Pét-Nat has gained popularity in recent years among enthusiasts seeking interesting and unconventional wines, contributing to the broader appreciation for natural wines on the global stage.

Петнат — это напиток одного брожения, часто из него не удаляют или не полностью удаляют осадок, поэтому в петнате может быть легкое помутнение — «опалесценция», за которую профессиональный дегустатор снизит оценку любой другой категории игристого. В этой связи уже второй год категория оценивается отдельно.

Méthode Ancestrale