Description

Pet NatThe most natural way to blow bubbles

Ancestral method It is a natural method of making wine with a single fermentation. To do this, the alcoholic fermentation must be stopped in progress, then resumed in the bottle in a second step in order to capture the bubbles.

Alcoholic fermentation From a single fermentation, the juice begins to ferment in stainless steel vats, using native yeasts naturally present in the environment. The sugar level of the juice decreases while the alcohol level increases. The carbon dioxide produced during this reaction is currently free to escape.
To make our Pet’nat, we stop this alcoholic fermentation by cooling the wine before bottling it (the yeast no longer eat the sugar below a certain temperature).

Pet NatThe most natural way to blow bubbles

Ancestral method It is a natural method of making wine with a single fermentation. To do this, the alcoholic fermentation must be stopped in progress, then resumed in the bottle in a second step in order to capture the bubbles.

Alcoholic fermentation From a single fermentation, the juice begins to ferment in stainless steel vats, using native yeasts naturally present in the environment. The sugar level of the juice decreases while the alcohol level increases. The carbon dioxide produced during this reaction is currently free to escape.
To make our Pet’nat, we stop this alcoholic fermentation by cooling the wine before bottling it (the yeast no longer eat the sugar below a certain temperature).

• Bottling The wine undergoing fermentation is then bottled without sugar, inputs or sulphites (of which there is still unconsumed sugar), then with heat, alcoholic fermentation resumes in the bottle (the remaining sugar is therefore consumed ) and the carbon dioxide will no longer be able to escape, giving rise to the effervescence of the Pet Nat.
• Disgorging or not When fermentation is finished, a deposit of dead yeast accumulates at the bottom of the bottle creating a slight cloudiness (burbidity). This will either be expelled, a step called disgorging, or left as is, participating in the development of unique aromas and providing complexity and texture.

• Resistance A resistant grape variety is a cross between a European vine with recognized oenological qualities and a wild vine originating from the Americas or Asia, resistant to diseases. It is a natural cross resulting from manual pollination(Pistil-Etamine)as natural as Syrah is the result of the marriage between Mondeuse and Durezat. This mixture with a wild vine, naturally resistant, allows the plant to be immunized against the two worst enemies of the vine: Powdery mildew and Downy mildew. In addition, it requires up to fourteen times less processing than organic farming – which therefore allows for considerable savings in energy, water and labor, as well as a greatly reduced carbon footprint.
• Natural With such healthy organic grapes, we decided to vinify them with indigenous yeasts and not add any inputs or sulphites throughout the process.
• Virtuous We had to be as virtuous as the content so we opted for eco-designed packaging: naturally waxed instead of being encapsulated with aluminum – sealed with 100% French cork made in our forests in Roussillon – Lightweight bottle (395g) made in Albi less than eighty km from the vineyard – Label made from recycled alternative fibers.

https://pierre-antonin.com/les-vins/