After the grapes for this "Pétillant Naturel" were gently pressed and the fermentation with natural yeasts started, the wine was bottled, about halfway through the fermentation, where it finished its fermentation. In this way, the natural carbon dioxide was trapped in the bottle. Jeanne then decided not to leave all the yeast residue in the bottle, but to do a "dégorgement" as with the traditional champagne method, so that your sparkling wine is not presented as cloudy. The Pét-Nat technique is also known as the "Méthode Ancestrale" because it is believed to be one of the earliest and most original forms of sparkling wine and sparkling wine production.