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Pét-Nat (Pétillant Naturel) is perhaps the oldest method of making sparkling wines. With methode Traditional (think Champagne), you take an aged still wine, inoculate it with yeast and sugar, bottle it, it ferments, ages, gets disgorged, dosage (filling the bottle back up again), and capped. But Pét-Nat is much less complicated, with much less intervention in the wine and much more natural. Towards the end of primary fermentation (let's say 2% sugar remaining in the juice), the wine gets bottled... and that's it. What is left is probably the freshest, most fun wine you have had.
The Pét-Nat Orange is a delicious bubbly, full of field berries, strawberry, and sour cherry. It tastes like a really light, young, bubbly Pinot Noir, but it's not. It's made from Frontenac Gris, a wine that is usually harvested and pressed off its skins immediately and made into a white wine. We whole cluster fermented it, extracted a ton of fruit and some colour (not much in the skins) and some tannin, pressed it and bottled right away with some sugar left in the wine.
It is yummy.
- Mike Traynor, Winemaker