Knowledge does not take up space. Therefore, in this blog we are learning all kinds of terms related to the wine world. Although, sometimes, these concepts are not directly linked to our Barcolobo winery. This is the case of the word we present to you today: petillant.

This French term, translated into Spanish as petillante, is used in oenology to define a slightly effervescent wine that stands out for the presence of small bubbles that, on the palate, translates as a small prickle. Some also define these wines as “sparkling”.

It differs from sparkling wine in its potency. In fact, the latter, characterized by a gassy touch, are the equivalent of the Italian “frizzante”. These are wines made from table wine with a high carbonic content and a total alcoholic strength by volume of not less than 9% vol. Upon uncorking, we found a wine with bubbles, not in great quantity, and without foam.


Petillant Naturel

There is a further step, the petillant naturel, known by its acronym PET NAT, which seeks, as its name suggests, that “naturally sparkling” touch. This is done using an old French technique, the trick of which is not to add sugars to the wine for fermentation. This results in a smoother and more bubbly beverage, with new aromas and flavors.

It requires a fairly simple process: a primary ferment divided into two phases. The first part takes place in a container, preferably stainless steel, in which the yeasts focus on converting the fruit sugars into alcohol. The second phase takes place in the final bottle: the must is poured, sealed with a cap and the yeasts are allowed to absorb the sugar, thus creating the sparkling effect. It is therefore a natural process that results in a special wine, a petillant.

Barcolobo does not have any similar product. Our Verdejo, rosé and red varieties are natural wines, and the only bubbly experience they offer is the unique sensation of enjoying a quality wine.