01 · Eye
Eye
Hazy, golden, fine, persistent head
Non Millésimé
Free Foam — Pétillant Naturel
Vintage Non Millésimé
Agrumes
Pepper
Épicé
Floral
Blend of Chenin and Grolleau Gris on clay-limestone soils. Vines certified biodynamic by Biodyvin.
Grape variety
70% Chenin & 30% Pineau d'aunis
Type
Pet Nat (Ancestral Method)
Appellation
French sparkling wine
Color
Sparkling
Alcohol
12.5 %
Tasting & Serving
Body
Low
Sweetness
Low
Tannin
Low
Acidity
Medium
Alcohol
12.5% ABV
43-46°F
Serving
Sparkling
Glass type
No
Decant
5-10 ans years
Cellar
I.
An emblematic single vineyard of the estate, on clay-limestone soils rich in flint at the foot of Puy Notre-Dame. Old vines planted in the 1970s, farmed under certified Biodyvin biodynamics. The flint gives the wines a rare mineral, saline tension.
Vue drone
Au cep
A small plot dedicated to Pineau d'Aunis, a rare and historic Loire grape that was nearly lost. Planted to preserve and keep alive this mischievous, naturally peppery variety, vinified with a short maceration to retain its freshness.
Vue drone
Au cep
In the cellar
II.
Vinification
Early manual harvest to preserve acidity. Direct pressing. Spontaneous fermentation. Bottling before the end of fermentation to trap natural carbon dioxide - ancestral method (pet'nat). No added sugar or yeast, no disgorgement.
Eye, nose, palate
III.
Tasting
02 · Nose
Nose
Nose of green apple, fresh yeast, and acacia flower.
03 · Palate
Palate
Lively, light palate, refreshing and slightly yeasty finish.
04 · Finish
Finish
Joyful finale — a sparkling gastronomic and convivial experience.
At the table
IV.
Serving tips
Temperature
43-46°F
Take out of the fridge 30 min before serving
Decant
No
Aeration and aroma release
Cellaring
5-10 ans
Cool, stable cellar, bottle lying down
V.
Winemaker's note
Pet'nat is all about getting back to basics. No additives, no disgorging, just the wine and its natural fizz. This cuvée sparkles like we sparkle at the end of a long lunch – lightly, joyfully, unpretentiously. A wine to share.
Signed
Guillaume Reynouard
At the table
VI.
Food & wine pairings
Aperitif
Aperitif
Small puff pastries, anchovies, olives — the French early-evening tradition.
Aperitif
Brunch
Scrambled eggs, smoked salmon, fresh cheeses — the ideal sparkling wine.
World cuisine
Sushi and sashimi
Precise Japanese cuisine, top-quality raw fish, vinegared rice.
Aperitif
Tapas and aperitif board
Olives, cheeses, charcuterie, tapenade — sharing before the meal.
Fish / Shellfish
Pan-seared scallops
Scallops seared in butter, barely golden, just cooked through at the centre.
World cuisine
Spicy Asian dishes
Thai curry, Indian dishes, gentle spices — the wine's freshness balances the heat.
Production
A precious cuvée
Non Millésimé
Vintage
9.0k
Bottles produced
100%
Certified biodynamic
