Written by Annemarie D'Alessandro, August 20 2020

Have you ever heard of Pét-Nat wines? If not, don’t worry because you aren’t the only one! Pét-Nat is short for Pétillant Naturel, French for “naturally sparkling”. The natural bubbles are made using a method that dates back hundreds of years, which is part of the reason why these wines have been gaining so much attention in recent years. Let’s explore more of the details and science behind Pét-Nat winemaking!

When making Pét-Nat wines winemakers follow the Méthode Ancestrale, the ancestral method. This method begins like any other wine where red or white grapes are macerated and fermented. The key difference is the point in which the product is bottled. Pét-Nat wines are bottled before the first fermentation is complete, allowing for additional fermentation to occur within the sealed bottle. When fermenting in the bottle, the yeast continues to eat any remaining sugars and produce carbon dioxide and ethanol. In this closed container, the carbon dioxide cannot escape so it will dissolve into the wine. The light carbonation you experience is actually the dissolved carbon dioxide escaping into the atmosphere!

The ancestral method produces a less refined final product and oftentimes there is some variation from bottle to bottle because the fermentation process cannot be controlled once it begins its final fermentation in the bottle. Winemakers usually pause fermentation when the ABV of the wine is about two percent less than the target ABV. Fermentation can be paused before bottling by chilling the wine below 50 degrees Fahrenheit, filtering out the yeast, or a combination of chilling and racking. If a winemaker decides to filter out all of the yeast, they may also add some yeast and sugar when bottling so that the wine can continue to ferment! The method used to pause fermentation can cause some variation in the final product’s overall taste, so this step can be used to make the wine unique to the winemaker!

In comparison to Champagne, Pét-Nat wines are a lot less bubbly and tend to be less dry. By observing the carbon dioxide content, we can make clear quantitative distinctions between the two. In general, Champagne will contain about 12 grams of carbon dioxide per liter produced, which allows the wine to produce a much higher pressure within the bottle – up to 6 atmospheres! This is why Champagne is bottled with mushroom cap-type corks because they are designed to be able to hold back a lot of pressure. On the other hand, Pét-Nat wines don’t contain nearly as much carbon dioxide and it only produces about half the pressure – anywhere around 3 atmospheres – which makes the wine semi-sparkling without an aggressive texture seen in Champagne.

Why are Pét-Nat wines gaining so much popularity though? The ancestral method is cool, but it isn’t the only reason why the wine has caught the eye of customers. The ancestral method allows the wine to be part of the natural and organic wine movement which is becoming more and more sought after in the wine world. Since this type of wine is made naturally, it is best to enjoy it as soon as possible after purchasing as not all Pét-Nat wines will age well – even if they are kept in ideal conditions. Trends are also leaning more towards products that give a more genuine and handmade feel, and this kind of wine embodies all of that because of the natural variation and wonderful imperfections. What’s even better is that the wine maintains a low ABV, around the same amount as most beers, which makes it a great option for those of us who are trying to limit overall alcohol intake!

Pét-Nat wines also remain at a low price point – you’ll only spend around $25 for a fantastic bottle! Most Champagnes start at $40 per bottle, so if you opt for a Pét-Nat wine you’ll be able to enjoy the bubbles you love on a budget without compromising quality. It’s shorter life after opening makes it a great party wine too, your guests will never know that it’s a lower price point wine and you won’t have to worry about drinking the bottle before it goes bad! With lighter fizz, fresh taste after opening, low ABV, and abundance of variety, Pét-Nat wines are becoming the new brunch wine go-to or after-dinner palate cleanser.

If you like the sound of Pét-Nat wines, I sure hope you give one a try! You’ll be able to have a lovely experience that highlights the wine instead of the bubbles and with the natural variation between bottles, it’ll feel like you’re experiencing the wine for the first time all over again. I highly suggest giving one of these wines a go before the summer is over, they’re fantastic to pair with an afternoon by the pool!