Using the ancient French method of making sparkling wine, this Pét-Nat is bottled before primary fermentation finishes, the yeast continuing to convert sugar into alcohol whilst also producing carbon dioxide. This creates the bubbles and acts as a natural preservative.
Without disgorging, the dead yeast cells (or lees) leftover from fermentation remain in the bottle. This results in a natural cloudiness and builds texture and mouthfeel.
Refreshingly different, this elegant bubbles is proving very popular.