You can't win every time

We have decided to postpone the release of our pét-nat. And yet, it is delicious... However, this abundant foam upon opening makes bringing it to market rather tricky. If you know in advance, it's not too bad, you just need a glass close at hand. But for the uninitiated customer, there is a risk of losing a third of the bottle's volume. What happened? First, we bottled with 15 grams of residual sugar, which is certainly too much. All the sugars fermented and led to the production of carbon dioxide. Then, the decision to carry out only a coarse filtration to preserve all the texture and aromatic richness proved interesting in terms of flavour, but the lees now act as nucleation points for the foam. Any rough surface enhances bubble activity. Try serving Champagne in a dirty glass, you'll see! What about you, would you agree to buy such an exuberant bottle from your wine merchant?