(the bottle is agitated and turned), and disgorged before it’s bottled. After fermenting in the bottle for at least two months, the wine is ready. The result is delicately sparkling, refreshing, and often super easy to drink. One of my favorites is Bugey-Cerdon La Cueille from Patrick Bottex. You’ll find this method increasingly used for fizzy and fashionable pétillant naturel wine, better known as pét-nat.
