January 4, 2024

Introduction to Pet-Nat/Petillant-Naturel 2

So, what exactly is a Pétillant-naturel, or a pét-nat?

Well, it refers to wines produced in the méthode ancestrale, an ancient and natural way of making sparkling wines, predating the méthode champenoise that we are more familiar with. All sorts of old world traditions are employed to create these simpler, more rustic sparkling’s, but essentially these wines are bottled before primary fermentation and are finished without the addition of secondary yeasts or sugars.   Pét-nats are often cloudy, unfiltered and capped with a crown seal. The end product is also exciting and unpredictable, opening each bottle is a surprise, suggestive of the time and location where it was bottled.

Pét-nats can be white, rose or red in colour (which makes them super versatile when pairing with foods, you’ve pretty much got it all covered). They vary enormously in carbonation, from almost still, to tiny-prickly bubbles, to effusive effervescence! Each bottle needs to be well settled and cold before opening to minimise the latter. Thanks to all those natural yeasts and sugars pét-nats are usually slightly funky on the nose and to taste. They are zingy and bouncy with an appealing array of flavours.


Huge range of Pet Nats Selection available at Liberty Liquors:-

Wildman Wines – Piggy Pop & Astro Bunny



Brave New Wine – Net Daddy & Doppelganger



Garage Project – Fairy Bread Rose & White



Express Winemakers – Cheninade & Foama


Jamsheed Wines- Kitty Flip & Moscato Giallo



Australian Pet Nats Recommended by James Halliday

Deliquente Wine Co. Tuff Nat

“Made from Italian variety bianco d’alessano, with bright citrus mixed with bready, almost croissant-like aromas. Tropical fruits with a saline, herbaceous, moreishness palate that invites both quick drinking and deep thought.” James Halliday


Deliquente Wine Co. Weeping Juan

“Made from white and red varieties, vermentino and nero d’avola, this naturally sparkling pink wine has a spritzy energy with sweet dark fruit, and bracing acidity. Super bright red fruit cutting through a citrus, stonefruit push.” James Halliday