Is Pét-Nat Frizzante Or Spumante?

Is Pét-Nat Frizzante Or Spumante?

Bar with us!

Most pét-nat wine falls under what you might call 'frizzante.' It has a soft and gentle fizz with refreshing qualities. On the other end of the spectrum, we have 'spumante,' which describes wines with plenty of bubbles and foam. Champagne and Prosecco, for instance, are considered 'spumante' wines due to their second fermentation process involving added sugars and yeasts, a practice not followed in pét-nat production. The pét-nat approach aligns with the philosophy of natural winemaking and the unique production method of pét-nat (methode ancestral), which you can read more about on our 'About' page.

So, what about pressure? A sparkling wine, with 3 to 6 bar, would be considered a 'spumante' and often has a cork with a muselet (the metal wire cage). Whereas a sparkling wine with a crown cap is usually considered 'frizzante'. Since some crown caps can only hold about 3 bars of pressure and 'spumantes' begin from 3 bars or higher, a crown cap is preferred in pét-nat and seems like a good way of separating the two. Nonetheless, there are crown caps that can withstand up to 8 bar, so nothing is set in stone.

In conclusion, pét-nat with a lot of foam and bubbles could be considered a 'spumante', but compared to most pét-nat with on average between 1.5 to 2 bar pressure, they are factually 'frizzante'. And for the non-believers who think a crown cap says something poor about the quality of the wine, wait till you try some.


Fermentation, yeast, pressure, philosophy? I just asked for wine...

We know. But what exactly happens during fermentation is important, so bear with us. The yeasts consume the sugar, producing more carbon dioxide and more bubbles! Pét-nat is all-natural, so it only contains a specific amount of sugar and yeasts on the grapes, which varies depending on the grapes, vineyard, and cellar conditions. It's a spontaneous and wild fermentation process, where winemakers allow the wine to take its course. Because the fermentation process of pét-nat occurs inside the bottle, it's challenging for winemakers to predict the level of bubbles, but not the reason why it is soft fizz. In the end, it all boils down to the intentions of the winemaker and their pét-nat creation. For us at Cap-Wet, a delicate fizzing that gently charms your palate is what we want from a pét-nat.

So pét-nat can only be frizzante?

No, some pét-nat wines take a more explosive route. We've had the pleasure of tasting a few, and they can offer a deep complexity. The first glass is markedly different from the last due to the significant presence of fine lees in the bottle (the sediment at the bottom, which is not actual mud) that gets stirred up while pouring the wine. Lees (or sediment) are also used in Champagne and Prosecco but filtered out at the end. We'll delve into lees in another blog post very soon! Nevertheless, these wines require a specific opener, such as the one from Sekhina, to fully enjoy them without spilling a drop.

Convinced Pét-Nat is the way (insert Mando voice)?

We've categorized our wines so you can make an informed choice. While none of our offerings are explosively bubbly, the 'Bubble BOMBS!' category boasts the highest carbonation levels, whereas the 'Semi-Sparkling Superstars' and 'Pét-Nat Paradise' options lean towards a cool, calm, and collected fizzy profile.


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