What is pét-nat cider?
Pét-nat cider is cider bottled before the first fermentation has finished so the remaining sugar finishes in the bottle and traps natural carbonation. The name comes from pétillant naturel. It is the ancestral method rather than a second fermentation with added sugar like traditional-method sparkling cider.
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Key facts
- Method. Bottle before primary fermentation finishes; CO₂ stays in the bottle. Guide: how cider is made.
- Name. Pétillant naturel — “naturally sparkling”.
- Not force-carb only. Bubbles come from yeast in bottle, not only tank CO₂.
How is pét-nat cider made?
Makers ferment apple juice until some sugar remains, then bottle and cap so fermentation finishes under seal. The glossary entry for ancestral method and the guide section on bubbles describe the same idea. [1] Sediment is common; bottles are often cloudy compared with filtered sparkling cider.
How does it differ from other sparkling cider?
Traditional-method cider (and many French bouché bottles) use a controlled second fermentation. Force-carbonated cider adds CO₂ in tank. Pét-nat keeps the first ferment’s yeast working in bottle. Compare: is cider carbonated and what cidre bouché is.
What should I expect in the glass?
Pét-nat cider is often hazy with a soft, lively mousse and a little sediment. Flavours track the apples and yeast more than dosage sugar. Store upright before pouring if you want a clearer glass. Competition vocabulary still files many of these under sparkling or specialty descriptions. [1] Closest French corked cousin: what cidre bouché is.
Related answers: is cider carbonated · how cider is made
Related on Cider Radar
- Scan labels for “pét-nat”, “ancestral” or “pétillant naturel”.
- Glossary: sparkling · Guide: types of cider
- Open the map: app.ciderradar.com · iPhone · Android
Cider, perry, calvados and pommeau are alcoholic drinks. Enjoy responsibly and follow the legal drinking age where you live.
Questions
Is pét-nat the same as bottle-conditioned cider?
Both finish in the bottle, but pét-nat / ancestral method usually means the first fermentation completes in bottle without a separate tirage sugar dose. Traditional method adds sugar and yeast for a second fermentation. Glossary: ancestral method.