How to enjoy a bottle of Pét-Nat

Today we wanted to take the opportunity to write about one of the oldest and most often misunderstood styles of sparkling cider and wine: Pétillant-Naturel aka Pét-Nat.

Pét-Nat is the earliest documented style of carbonating a beverage. This is likely because it first happened as a complete accident. When bottles first became used as a storage method for cider and wine instead of large casks or other vessels, it was probably expected that the product would be still. However, without the understanding of the science of fermentation that we have now, bottles would occasionally be filled before all fermentations were finished. This led to the surprise of a slight sparkle of carbonation at best, and exploding bottles at worst.

These days, creating these bubbles is more often an intentional choice by the maker. This method is elegant and takes a lot of time and attention. The maker must keep a close watch on the progress of the fermentation and bottle the cider or wine before it is fully fermented. The natural CO2 from fermentation is captured and provides the natural sparkle. As was the case when it was first discovered, it can be difficult to know exactly how much carbonation will end up in the bottle. Additionally, because the contents are unfiltered, the remaining yeast and other particulates (known as the lees) provide additional points of contact for bubbles to form.

That unpredictability can lead to the situation where a bottle is opened and the cider or wine gushes out! Fortunately, there are a few steps to follow to avoid (or at least mitigate) this possibility.

First, make sure the bottle has sufficient time standing up (at least 24 hours, if possible). This allows the lees to settle to the bottom and drop out of solution, reducing their effect on exciting the carbonation bubbles. Be careful when picking up and moving the bottle as any agitation may stir things back up.

Second, thoroughly chill the bottle (below 45°F / 7°C should be sufficient - a typical home fridge should be cold enough). The colder temperature keeps more of the bubbles in solution. If you were not able to chill the bottle ahead of time, giving it some time in a bath of ice and salt water can quickly bring the temperature down.

Finally, carefully open the bottle - ideally over a sink or another container. Don't pull the crown cap off fully right away. Instead, slowly pull it up and allow some of the carbonation to escape. Even if there does not seem to be much activity at first, be cautious before you fully remove the cap as it may take a few moments to know for sure how much carbonation is actually in the bottle.

Following these steps for a bottle containing a more moderate amount of carbonation should get more of it into your glass! Our String Theory 2025, for example, has a high level of carbonation, but will not gush if these steps are followed. 

We hope these steps help you to better enjoy the Pét-Nats that we produce such as String Theory 2025, Maréchal Foch Pét-Nat 2025, Dabinett Keeved 2024, Cosmos Transformed 2024, Chisel Jersey Keeved 2023, and Sunlight Transformed Co-Ferment 2022, as well as whatever other bottles you may come across!

Stay adventurous!