acient winemaking approach
Wines made with extended warm maceration of 1 month.
Fermentation with wild yeast.
Still wines matured in French oak for two years.
Raw cloudy wines, to show purity without human intervention during maturing
Pétillant-naturel or natural sparkling wines (pét-nat), made with one step fermentation, with endemic wild microflora at the end of fermentation. Bottled to keep the bubbles and finish fermentation in the bottle.
The oldest approach to make sparkling wines.