Pét-Nat Explained: What It Is & Bottles to Try
Natural & Organic Wine · Sparkling
Pét-nat, short for pétillant naturel ("naturally sparkling"), is wine bottled before its first fermentation has finished, so the last of the sugar turns into bubbles inside the bottle. The result is a gently fizzy, often slightly cloudy wine, usually under a crown cap, that tends to be fresh, fruity and low in alcohol. It's the oldest way of making sparkling wine, known as the méthode ancestrale.
Pét-nats and friends to try
Vino Volta Methode Ancestrale Chenin BlancZero-sulfur Chenin pét-nat$22
Raging Cider & Mead Co. "Grav x Some Kinda' Grapes" Coferment Pét-NatApple and grape pét-nat from San Diego County$28
Fattoria Moretto Lambrusco Grasparossa di Castelvetro “Monovitigno”Lightly sparkling dry red$22
Domaine Baud 'Génération 9' Crémant du Jura Brut RoséTraditional-method rosé for comparison$22
How is pét-nat made?
In the ancestral method, the winemaker ferments grape juice as usual, then bottles it while some sugar is still left. Yeasts keep working in the sealed bottle, and the carbon dioxide they make has nowhere to go, so it dissolves into the wine. There's one fermentation, no added sugar or yeast, and usually no disgorging, which is why many pét-nats have a little sediment or haze.
Because the winemaker has to judge exactly when to bottle, pét-nat varies: some are softly frothy, others lively, a few almost still. That unpredictability is part of the charm.
How is pét-nat different from Champagne and Prosecco?
| Pét-nat | Champagne / Crémant | Prosecco | |
|---|---|---|---|
| Method | Ancestral: one fermentation, finished in bottle | Traditional: second fermentation in bottle, then disgorged | Tank (Charmat): second fermentation in a pressurized tank |
| Bubbles | Softer, variable | Fine and persistent | Frothy, light |
| Look | Often hazy, crown cap | Clear, cork and cage | Clear |
| Taste | Fresh fruit, cider, sourdough | Citrus, brioche, chalk | Pear, apple, floral |
For more on the traditional and tank methods, see our guide to sparkling wine and grower Champagne.
What does pét-nat taste like?
Usually bright, dry or nearly dry, and fruit-forward, with a soft, creamy fizz. White pét-nats lean toward green apple, citrus and pear; rosé and red ones toward strawberry and cherry. Many have a yeasty, cider-like note from the lees. Alcohol is often 10 to 12.5%, which makes pét-nat an easy daytime and picnic wine. Pét-nat can be made from any grape, and even from other fruit: our San Diego pick co-ferments Gravenstein apples with Torrontés grapes.
How do you open and serve pét-nat?
- Chill it hard, to 40 to 45°F, and keep the bottle upright in the fridge for a day so any sediment settles.
- Open it slowly over the sink. Crown caps come off with a bottle opener. Lift gently and be ready to re-cap for a few seconds if it starts to foam.
- Pour gently into a white wine glass. A little haze is normal; if you prefer it clear, leave the last inch in the bottle.
- Drink it young. Most pét-nats are made to be enjoyed within a year or two.
What food goes with pét-nat?
Pét-nat loves salty, fried and snacky food: potato chips, fried chicken, tempura, tacos, charcuterie and soft cheeses. It's also a great brunch wine and a fun alternative to Champagne for toasts.
Where is pét-nat made?
The ancestral method is centuries old in France, especially in Limoux, Gaillac, Bugey-Cerdon and the Loire Valley (Montlouis and Vouvray), and today it's made by natural winemakers everywhere, from California and Australia to right here in San Diego County.
FAQ
What does pét-nat stand for?
Pét-nat is short for pétillant naturel, French for "naturally sparkling." It is made by bottling wine before its first fermentation finishes.
Is pét-nat the same as Champagne?
No. Champagne has a second fermentation in the bottle and is disgorged to remove the yeast. Pét-nat has a single fermentation that finishes in the bottle and is usually not disgorged.
Why is pét-nat cloudy?
Many pét-nats are not disgorged or filtered, so fine yeast sediment stays in the bottle. It is harmless.
Is pét-nat sweet?
Most are dry or nearly dry, because the yeasts finish off the sugar in the bottle. A few are made off-dry on purpose.
Pop a crown cap, pour a glass, and keep it casual. Shop sparkling wine →
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Header photo: Aleisha Kalina on Unsplash
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