Our first petillant naturel made from Grenache and Cinsault grapes using ancestral method 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.