Today, we’re diving into a type of wine that’s been generating a lot of buzz lately: pétillant naturel, or “pet-nat” for those in the know.
So, what exactly is pétillant naturel? It’s a sparkling wine made using a special method. Some say it marks the end of Champagne, others hate it. Let’s take a look together.
The History of Pétillant Naturel
Hold on tight—we’re going back in time. Pet-nat is like Champagne’s cool grandfather, with a history that goes way back.
It all started in the 16th century at the Abbey of Saint-Hilaire in southern France. As was often the case at the time, the monks were making wine. One day in 1531, they made a discovery that changed everything.
Picture this: a monk opens a bottle of wine they had put aside and—surprise!—it goes pop and the wine is full of bubbles. What happened is that the wine continued fermenting in the bottle, producing carbon dioxide and, therefore, bubbles. This method, now known as the ancestral method, is the basis of pétillant naturel. But let’s not confuse it with Champagne! The champenoise method came much later, in the 17th century, developed by the famous Dom Pérignon. We’ll talk more about that in another video—I’ve already covered it in my podcast.
For a long time, the ancestral method stayed under the radar, used traditionally here and there. It survived mainly in the Loire Valley, producing wines like sparkling Vouvray.
But that’s not the end of the story. In the 1990s, pétillant naturel experienced a real revival. Winemakers in search of authenticity and more natural methods rediscovered this ancestral technique.
Since then, the movement has grown rapidly. Winemakers around the world—from Italy to Australia to the U.S.—have embraced the method, triggering a real renaissance of pétillant naturel.
Today, pet-nat (as it’s affectionately called) has become a true phenomenon, symbolizing a more natural, artisanal approach to wine. It perfectly reflects the spirit of the natural wine movement, which aims to return to simpler, less interventionist winemaking—and meets the expectations of today’s consumers.
How is Pétillant Naturel Made?
The method is fairly simple, but it requires perfect timing and precise temperature control throughout the process. Here’s how it works:
- You start the wine’s fermentation as usual.
- You bottle the wine before alcoholic fermentation is complete. In other words, some sugar is still unconverted.
- Fermentation continues in the bottle, producing CO₂ that gets trapped inside.
That’s it! You get natural bubbles, with no added sugar or yeast.
It’s this simplicity that gives pet-nat its charm. No dosage, no disgorgement—just wine that finishes fermenting in the bottle.
What Makes Pétillant Naturel Unique
Pet-nat has a few distinct characteristics:
- The bubbles are often softer and creamier than Champagne’s.
- The taste can vary a lot from bottle to bottle, even within the same batch.
- It’s often slightly cloudy, as the lees remain in the bottle.
- The alcohol content is usually lower than in a classic still wine.
Why Is It So Popular?
Pet-nat has seen a real boom in recent years—and for good reason. Here are a few figures that show just how fast it’s growing:
- It’s natural: no additives, no heavy processing. This appeals to natural wine lovers, a growing consumer group. According to a Wine Intelligence study, demand for organic and natural wines grew by 70% between 2012 and 2021. Pet-nat is clearly part of that trend.
- It’s fun, and the branding speaks to millennials: every bottle is a little unpredictable. That sense of surprise really appeals to millennials, who now make up nearly 40% of wine consumers in the U.S.
- It’s often cheaper than Champagne, while still offering a unique sparkling experience. While the average bottle of Champagne costs around €40, you can find great pet-nats between €15 and €20.
Production is booming: in the Loire Valley, the heart of France’s pet-nat revival, sparkling wine production (a large share of which is pet-nat) rose by 50% between 2010 and 2020.
U.S. imports of pet-nat grew by an average of 28% per year between 2015 and 2020.
On Instagram, the hashtag #petnat more than doubled in popularity between 2018 and 2021, growing from 100,000 to over 230,000 posts per year. That shows rising enthusiasm, especially among young consumers.
How to Enjoy Pétillant Naturel
Pet-nat is best served chilled—but not ice-cold. Around 8 to 10°C is ideal. It pairs well with appetizers, seafood, or even light desserts. But honestly, it’s also perfect on its own, just for the joy of bubbles.
Where to Find Good Pet-Nat
You can find pet-nat just about everywhere now, but here are a few regions worth exploring:
- The Loire Valley: the birthplace of the pet-nat revival in France
- Italy: where it’s called “Col Fondo”
- Australia and California: where young winemakers are doing exciting things
On a personal note, the first pétillant naturel I discovered a few years ago was called Splash. It’s made in southwest France, 100% from Sémillon. It’s only 10% alcohol, so it’s great for starting a meal—and it costs around €15.
Before You Go
I recommend the book Natural Wine for the People by Alice Feiring. She dedicates an entire chapter to pétillant naturel, and it’s a goldmine for anyone who wants to dive deeper.
I hope this little journey into the world of pétillant naturel has inspired you to explore these unique bubbles. Feel free to share your own pet-nat experiences in the comments!