Although Pet-Nats are becoming more mainstream around the world, they’re still not that mainstream in Chile–at least not by the term “Pet-Nat.”
What is a Pet-Nat?
I’ve reviewed a few Pet-Nats here and there in this blog, but essentially a Pet-Nat is a sparkling wine made in the Méthode Ancestrale, which is older than the more typical Champagne or Charmat Method of sparkling. This means the wine is bottled while it’s still in its initial fermentation. Hence, there are bubbles, less alcohol and sometimes more residual sugar. The “natural” aspect means it’s done with native yeasts and is unfiltered. Some may avoid adding any sulfur to it too. Typically, the bottle is topped off with a bottle cap rather than a cork or screw-cap.
Most of the Pet-Nats I’ve had tend to be fruitier, slightly sweet, light, simple and rustic. It’s not as fizzy or with refined tiny bubbles like Champagne. It’s cloudy because it’s unfiltered with a lot of sediment. They can be red, white or rosé wines. They’re usually inexpensive and unpretentious.
Pet-Nat in Chile
In Chile, it’s not easy to find Pet-Nats even in wine shops. They’re usually wines you find at natural/boutique wine fairs. They’re also wines to drink now, so they can’t stay too long on shelves. You have to find fairs or shops that feature a lot of natural wines to get a Chilean Pet-Nat.
I don’t think average Chileans know what “Pet-Nat” means, but there’s a history of Pet-Nat wines here but called something else. First of all, there’s Chicha, which is usually a fizzy, sweet wine drunk after harvest. For centuries, it was made with other types of fruits and vegetables before the Spanish brought wine grapes in the 16th century. Chicha is usually drunk or bottled even earlier in the fermentation process, so it’s sweeter and lower in alcohol. Nowadays, average Chileans drink it mostly during their national holiday Fiestas Patrias.
Secondly, there’s Chacolí. It’s like Chicha but fermented longer before being bottled, so there’s higher alcohol and sometimes no or less fizz. In Spain, where it’s spelled Txakoli in Basque country, it is typically fizzy and standardized. In Chile, it’s really only made in the countryside and in the town Doñihue, where there are no regulations on what constitutes Chacolí. While Chicha and Chacolí are mentioned in Fiestas Patrias folk songs, the latter especially is becoming a lost tradition.
For this post, I’m reviewing a Chilean Pet-Nat from French producer Francois Lurton, so it should be along the lines of the French Méthode Ancestrale. Francois Lurton also makes wines in Spain, France, and Argentina.
Tasting Notes
2023 Hacienda Araucano Francois Lurton Une L’Atelier Pet Nat Colchagua
11% alcohol. Biodynamic & organic. Mostly Sauvignon Blanc with Pinot Noir. Ancestral Method Pet-Nat. Native yeasts. Unfiltered. No added sulfites. Lots of sediment. Cloudy dull yellow color. Lots of bubbles, but not as fine as a Champagne of course. There’s a floral and yeasty aspect to the nose while the palate is dry and citrusy. There’s a savory herbal side to this too. Easy to drink. A bit drier, higher acid and more bubbly than most Pet-Nat I’ve experienced. Not overly rustic either. A fairly refined Pet-Nat. However, I don’t like to rate Pet-Nat. They’re just for a fun, relaxed setting such as aperitif or a light summer meal. I try not to analyze it too much.