Pet Nat

The english language moniker PetNat comes from the abbreviation of the french "petillance naturel", natural carbonation that occurs when a wine that is not finished fermenting is bottled and tightly capped.  The carbon dioxide generated during the remaining fermentation builds up in the bottle, creating natural carbonation.  This differs from how most other sparkling wines – cava and champagne – which are made by creating a secondary fermentation in an already finished wine.  Capping a fermenting wine also captures sediments from the fermentation process in the bottle.  In most PetNat wines, this sediment is left in the bottle and creates a cloudy appearance and adds a variety of interesting flavors to their palates.  There is broad agreement that this method of making wine preceded in-bottle secondary fermentations and is therefore often called the ancestral method.  If you like more details, check out this informative YouTube video.