Petillant naturel
Bottled before the first fermentation finishes, so the remaining sugar carbonates it. Cloudy, lower in pressure than Champagne, and much simpler to make.
The numbers
Each bar drawn against all 30 styles
Alcohol
9-12%
9% - 12%
Titratable acidity
6-8.5 g/L
6 - 8.5
pH
3-3.3
3.0 - 3.3
Residual sugar
0-10 g/L
0 - 10
Serve at
7-10 C
Worth opening after
2 months
and it keeps improving to roughly 2 years
Sulphite at pH 3.15
18 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Bottling at the wrong gravity. Every extra gravity point left in the wine is more pressure; around 1.006 above the finishing point is the working ceiling, and past that bottles burst.
Usually made from
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.