Old techniques, new era.
Fashions come and go and the same can be said of wine making techniques. One of the wine styles of the moment is Pét-Nat or Pétillant Naturel if one is using the correct term. Pét-Nat is actually far from being a new technique. In fact, this spritzy sparkler pre-dates Champagne. Pét-Nat is produced using the Méthode Ancestral: The wine is bottled prior to fully completing its first fermentation, allowing carbon dioxide to be produced by the natural sugars found in the grapes. The Méthode Ancestrale was originally used in Limoux in the south of France in the early 16th century by winemaking monks. This production method is contrary to the Méthode Champenoise, where the base wine is fully fermented, then undergoes a secondary fermentation in bottle with the addition of yeast and sugar. Unlike Champagne, Pét-Nat is not disgorged, and may or may not be filtered on completion of fermentation.
Pét-Nats are slightly effervescent and are great summer drinking.