Pét-nat wine has long been a funky, unpredictable sub-section within natural wine. Now, Luma Monteiro explains, the category is starting to grow up
The natural wine movement has been evolving for years, but one category has surged in popularity: Pét-nat (pétillant naturel). Made using the ancestral method, pét-nat is bottled while its first fermentation is still underway, allowing the remaining sugars to ferment in the bottle. This creates gentle, natural bubbles and often a lightly cloudy appearance from the residual yeast. Long seen as funky and unpredictable, pét nat is now finding its place in the mainstream.
Pét-nat has always been the sparkling counterpart to natural wine’s “unconventional” ethos – wild, a bit cloudy, and always intriguing. As Tim Wildman MW, a pioneer of Australian pét-nat, explains: “In Australia, pét-nat fridges in wine stores are as common as a traditional wine fridge. Sydney and Melbourne have bars dedicated to it, and this trend is spreading across the globe.”
The UK market has been slower to embrace pét-nat – but interest is clearly growing. Wildman notes that the UK is “catching up fast”, and this style of wine, with its authenticity and approachability, is drawing a younger crowd. The fun, playful labels mirror the lively nature of the wine itself, and up the appeal for those looking for something new and exciting.
FROM ‘FUNKY’ TO PREMIUM
While pét-nat is often associated with the wild and unpredictable, producers such as Gérard Bertrand are refining the style without losing its charm. A major producer in the south of France and known for his biodynamic and organic wines, Bertrand’s Papilou 2023 is a great example of a more polished pét-nat. It’s smooth, vibrant and perfect for those trying the style for the first time.
Bertrand regards pét-nat as a wine that aligns with growing demand for authentic, terroir-driven expressions. Its versatility, lower alcohol levels and natural effervescence make it a fresh alternative to traditional sparkling wines – especially for relaxed, casual drinking. For him, precision in winemaking – like careful fermentation temperature control and timing – is key to keeping the wine elegant and balanced.
“There’s still a bit of a stigma with pét-nat because there’s been a lot of poor examples made in the past,” says Wildman. “But there’s more good stuff now, and the quality being achieved in the UK is helping improve the image of the category overall.”
PÉT-NAT’S BRIGHT FUTURE IN THE UK
UK wineries are also embracing a style known as Col Fondo, a sparkling wine with similar gentle bubbles and naturally cloudy appearance to Pét-Nat, but with key differences. Col Fondo, traditionally Italian, undergoes a second fermentation in the bottle, but unlike traditional method sparkling wines, it is not disgorged, leaving the sediment. This gives the liquid a slightly more rustic, savoury character, and the theatrical element comes when the bottle is shaken before serving. Mixing in the lees enhances both the flavour and texture, adding an interactive, playful element to the experience.
Sandridge Barton’s Figgy Daniel, made with 100% Madeleine Angevine, shows the freshness the UK’s cool climate brings. Hungerhill Vineyard’s Merstone Col Fondo 2022 strikes a beautiful balance of fruit and yeast – perfect for those exploring the style.
Pét-nat continues to charm drinkers with its authenticity and approachability. The use of a crown cap instead of a cork and cage makes it even more accessible – no tools, no fuss, just pop it open and enjoy. Along with the packaging – including fun, creative designs – it adds to the wine’s playful, carefree vibe. As Wildman notes: “Pét-nat has a lot of visual clues, especially in a retail environment – eye-catching label, the weight of a sparkling bottle, crown cap, cloudy – that are a lot of help!” Bertrand also points out that vibrant, visually striking packaging is key to attracting younger consumers and making the wine stand out on the shelf.
As the category grows, pét-nat continues to offer something authentic, fun and full of personality. It’s clear this is no passing trend – it’s a wine style with staying power.
