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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 Red was the last of the three to be made. Mid-way through fermentation I had second thoughts about putting any red into a bubbly. It was just so big and juicy. Tyler talked me back into it, and I stuck with the plan. It's interesting seeing the White, Orange and Red side by side. The three wines are so different and unique. This one is like raisins, dates and plums. The red is a bear, whereas the white is a ballerina, and the orange is just intense.
- Mike Traynor, Winemaker