2020 Le Pet’ Nat’


Our first petillant naturel made from Grenache and Cinsault grapes using traditional methods of the past.

The wine is first fermented in stainless steel tanks. Once a portion of the sugars turn into alcohol, the fermentation is stopped by lowering the temperature in the tanks. The wine is then transferred into bottles with 18g/L of sugar and the remaining yeast continues to turn the sugar into alcohol inside the bottle. During the fermentation process, the yeast releases gas, creating bubbles.

The result is a slightly sweet pet’ nat(between 7 and 12g/L depending on the yeast activity in the bottle), with fine bubbles and intense citrus fruit aromas.

The final bitter notes ensure that the taste of sugar is not overpowering, and create a perfect balance for this exceptional sparkling wine.

Serve chilled between 10 and 13 degrees Celsius, as an aperitif or with dessert, for example, an apricot tart.


Grenache 60%, Cinsault 40%


Ancestral method with 2nd fermentation in bottle, Indigenous yeasts, Malolactic fermentation, Temperature-controlled stainless steel tanks


Night harvest by hand


800 meters from the Mediterranean sea, Ramatuelle's plain


Alluvium fluvials (sand, silt, gravel, pebbles)


500 numbered bottles of 75cl

Residual sugar

5g/L to 10g/L


Hint of blood orange, Light salmon color


Almost sour candy scents, Red fruit aromas


Raspberry and roundness from the sugar


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23.33 TTC


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