Pét Nat, or Pétillant Naturel if you're feeling fancy, may seem like a modern wine trend, but it is in fact the most ancient form of sparkling wine. Made using the ancestral method of one single fermentation in bottle, it’s a living wine, and it's rapidly growing popularity in Australia shows just how much we all enjoy drinking it. 

Translating to ‘naturally sparkling’ in French, the first Pét Nat was discovered in the Loire Valley as a result of an off-dry wine fermenting its remaining sugars in bottle, and its this humble notion to the style that has seen it gather momentum in the natural wine movement of recent years. No additions necessary, just freshly fermented grape juice, bottled without the need for sulphur adds, protected from spoilage by the presence of carbon dioxide gas produced by yeast eating grape sugars. It’s the liveliness captured that we admire in these wines, a ferment snapshot in time.