A delicious pétillant naturel made from equal parts Semillon and Muscadelle from a vineyard just outside Saint-Emilion, “Galipette” Following this most ancient method of producing sparkling wine, he puts the wine into bottle toward the end of its alcoholic fermentation with no additions whatsoever, allowing the natural yeasts to devour the remaining sugars and convert them into bubbles.
Underneath the simple crown cap is an ebulliently bubbly, gently funky brew that tastes of lemongrass, Granny Smith apples, and white pepper—round but with great acidity, and with a deep connection to the underlying fruit that the best pet-nats convey viscerally.
It’s a proudly unrefined and risk-embracing wine; after all, methode ancestrale is about harnessing the miraculous chaos of fermentation itself, rather than carefully governing a prompted yeast autolysis à la later methods. But it is remarkably delicious, and, given its lack of additive, very easy to digest as well. [As for the name, in French literally means “somersault,” but colloquially it refers to a different kind of tumble
Underneath the simple crown cap is an ebulliently bubbly, gently funky brew that tastes of lemongrass, Granny Smith apples, and white pepper—round but with great acidity, and with a deep connection to the underlying fruit that the best pet-nats convey viscerally.
It’s a proudly unrefined and risk-embracing wine; after all, methode ancestrale is about harnessing the miraculous chaos of fermentation itself, rather than carefully governing a prompted yeast autolysis à la later methods. But it is remarkably delicious, and, given its lack of additive, very easy to digest as well. [As for the name, in French literally means “somersault,” but colloquially it refers to a different kind of tumble
