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Pétillant Naturel

Name (also Pét Nat) for "naturally foaming" wines. It is an ancient process, which in France as Méthode rurale (also Méthode ancestrale) is called. There is none wine law Specifications, so that the production can be quite different. Unlike one sparkling wine or champagne there is no "real" (initiated by yeast addition) bottle fermentation but a single one fermentation in two steps. After a lot spontaneous initiated maceration will not finish fermented grape at about 20 to g / l residual sugar and 5% vol alcohol content bottled. But this can be done quite differently, so that the ongoing fermentation in the bottle can produce a weak to strong foaming wine. So if one Perlwein or a sparkling wine arises depends solely and solely on the time of transfer or remaining sugar. If a dégorgement (Removal of the yeast) takes place, the producer decides, if so, in any case, usually no Dosage and no sulfur added. Such products are added to the group of Orange Wines (Natural Wines) counted. See also below winemaking,

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