PET NAT PARTY CASE

Imagine an equilateral triangle with the following words at each vertex. Fruity, Sparkling, Natural. This is exactly what a Pet Nat wine is, with the above coexisting in it and creating the ultimate balance.

Pétillant Naturel are natural sparkling wines and are produced using the méthode ancestrale method where the CO2 produced during alcoholic fermentation is trapped inside the bottle and the bubbles are created. The interventions of the oenologist are minimal and the wines are very lively and juicy, with aromas of orange, citrus, apricot and sometimes tropical fruits.
Their very special style, with their low alcohol, natural vinification and their role as a passepartout at the table, has now placed them very high in the public's preferences.

Below you will find a very "ready" six, the one you must have tried if you want to say you know Pet Nat wines. Or if simply, now is the time you want to learn them. Enjoy!

It contains one of each of the following.

 

VIGNE SAUVAGE ROSE - PIERRE & ANTONIN

Within the greater Languedoc region and just 70 km from the Mediterranean coast, lies a fairytale winery, in the village of Carcassonne, with the largest medieval fortress in the world. Founders are Pierre Caizergues and Antoine Bonnet. For Vigne Sauvage Pet Nat, which means "wild vines", they use 100% Grenache and the ancestrale method. The unique fermentation takes place in tanks with natural yeasts from the environment, while the wine is then bottled unfiltered.

 

VIVANT BLANC - PIERRE & ANTONIN

The awesome guys Pierre Caizergues and Antoin Bonnet, in their magical winery in the village of Carcassonne in Languedoc produce completely "natural" wines, without chemical interventions. The Souvignier Gris hybrid variety was harvested at its best ripening period and after pressing, the first fermentation took place in the tank. Then the precious juice was bottled unfiltered and followed by the second fermentation in the bottle, where an elegant foam was created that takes off all the freshness and fruity sensation until the last sip.

 

MIGMA ROSE - CHATZIVARITIS WINERY

Chloe Chatzivaritis in collaboration with the Swedish winemaker, Tobias Tullberg have created a series of mild natural vinification wines, based on local varieties. Migma PetNat Rose consists of the classic blend of Goumenissa, Xinomavro (30%) and Negoska (70%). The wine has started to ferment (with native yeasts in this case) and before the fermentation is complete, it is bottled. Thus, fermentation continues in the bottle and the produced dioxide is trapped in the wine in the form of bubbles. The result has a deep pink color and an explosive temperament!

 

PET NAT ROSE - CHARALABOGLOU WINES

Charalamboglou winery is located at the foot of Mount Pangaios and was founded in 1999. The 20 hectares of dry vineyards, with native and international varieties, have been organically certified for the last 20 years. The harvest was done by hand and the clear juice went into low temperature tanks, while it fermented with a specific type of yeast, which is also used for champagne! The wine starts fermentation in stainless steel tanks and before it is finished it is bottled. Thus, the produced dioxide is trapped in the wine and creates foam. Due to the fact that the fermentation is completed in the bottle, the wine is not filtered and is therefore slightly cloudy.

 

PET NAT - VASSALTIS VINEYARDS

The Vassaltis winery may be one of the newest wineries in Santorini but it never ceases to amaze us. His blend consists of Sabbatiano and a dash of Athiri. The wine starts fermentation in stainless steel tanks and before it is finished it is bottled. Thus, the produced dioxide is trapped in the wine and creates a mild foam. Due to the fact that the fermentation is completed in the bottle, the wine is not filtered and is therefore slightly cloudy.

 

PET NAT AMPHORA - ANATOLIKOS VINEYARDS

The Assyrtiko and Malagouzia varieties used for this wine come from dry vines, just 3 kilometers from the sea, in the area of ​​Choirodasos, in Avdira, Xanthi. The sandy hills with the stony subsoil and the cool sea breezes provide the best basis for the mineral and rich character of Assyrtikos. Fermentation followed, in a clay amphora with native wild yeasts, and the wine was bottled unfiltered before it was complete. The completion of the fermentation took place in the bottle and this gives it a different character!