Cabernet Blanc and Sauvignon Blanc provide the juice for this PetNat (Pétillant naturel). It is pressed after a maceration period of about a week. The must, which is still fermenting, is then filled directly onto the bottle, where it continues to ferment under lock and key and creates carbonic acid. The method has been known in France for generations, where it is called Méthode Ancestrale or Méthode Rurale. It is the most natural and spontaneous form of sparkling wine production with minimal external interference. This creates an exciting texture and a somewhat wild, yeasty aroma somewhere between sparkling wine and white wine, rustic, archaic, difficult to describe in terms of taste. It's best to try it yourself! Since PetNat is not disgorged like sparkling wine, the yeast intentionally remains in the bottle as lees. Very nicely furnished and wrapped in eye-catching printed tissue paper.