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Before Champagne perfected the art of bubbles, there was pétillant naturel or pét-nat -  the ancestral, gracefully imperfect  way to make sparkling wine. In this episode of The Wine Lab, we explore the chemistry, the history, and the somewhat controlled chaos that defines this naturally effervescent style.

Why does pét-nat fizz differently? What actually happens when fermentation finishes inside a sealed bottle? And why are winemakers, from the Loire to California, falling back in love with this centuries-old technique?

From carbonic acid to crown caps, this episode reveals the science and spirit of a wine that refuses to be tamed.

Glossary

TermDefinitionPétillant Naturel (Pét-Nat) | A naturally sparkling wine made by bottling before primary fermentation is complete, so it finishes fermenting in the bottle (méthode ancestrale).
Méthode Ancestrale | The oldest method of sparkling wine production; fermentation finishes in bottle without added sugar or secondary yeast inoculation.
Méthode Traditionnelle | The traditional Champagne method involving a second fermentation in bottle, extended lees aging, and disgorgement.
Dosage | A mixture of sugar and wine added after disgorgement in traditional sparkling wines to balance acidity and adjust sweetness. Not used in pét-nat.
Lees | Dead yeast cells and other solids that settle after fermentation; can add texture and flavor when aged intentionally.
Autolysis | Breakdown of yeast cells over time, releasing compounds that add “brioche” or “toasty” notes to traditional sparkling wines.
Crown Cap | A metal cap similar to a beer cap, often used for pét-nat bottles due to lower pressure and rustic style.
Residual Sugar (RS) | Unfermented sugar remaining in the wine; in pét-nat, small amounts may remain depending on fermentation completion.
Carbonic Acid (H₂CO₃) | A weak acid formed when CO₂ dissolves in wine; contributes a slight tang and enhances perceived freshness.
Haze / Sediment | Cloudiness caused by yeast or solids remaining in unfiltered wines; common and expected in pét-nat.

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