In the course of the natural wine movement, the PetNat is experiencing a renaissance. In principle, its production is rather simple and rustic. The must is locked in the bottle with a little yeast and ferments there until the sugar is eaten or until the pressure is too much for the yeast. In Limoux, this is how the monks produced the first sect. This is where the name comes from, where the drink is still called Méthode Ancestrale today. Knowledge, experience and good craftsmanship are required so that PetNat does not become a random product. The result is a balanced, somewhat wild, stimulating drink with the flavor of the yeast. In this case particularly successful because the fermentation notes are superimposed by wonderful aromas of the Malvasia grape variety. Very inviting and exciting at the same time.