# Petite Bulle (NV)

- **Producer:** Domaine Petit & Fille
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Sauvignon Blanc, Chasselas
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €11
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, lemon, grapefruit, grass, biscuit, bread, toast

## About this wine

Domaine Petit & Fille is a family-run estate spanning three generations in the heart of Pouilly-sur-Loire, France. Today, the estate is managed by third-generation winemaker Aurélie Petit and her husband Sébastien. While the Pouilly region is globally renowned for its still dry white wines, this estate crafts a rare sparkling expression. Petite Bulle represents a creative endeavor to capture the unique limestone and flint terroirs of their 13-hectare estate in a sparkling format, offering a distinctive and playful alternative to the traditional still wines of the area.

## Interesting facts

- Domaine Petit & Fille is a multi-generational estate handed down from father to daughter, currently run by third-generation winemaker Aurélie Petit.
- Because Pouilly AOC only permits still wines, this sparkling cuvée is classified under the broader Méthode Traditionnelle designation.
- The estate's base wine is finished by a local sparkling specialist due to the highly technical machinery required for disgorgement.

## Food pairing

The high acidity and lively effervescence of this sparkling wine act as a palate cleanser, cutting through the richness of light proteins and balancing salty or briny elements. Its mineral-driven profile harmonizes beautifully with fresh seafood and regional goat cheeses, while its delicate body ensures it does not overpower subtle poultry dishes.

## Wine making process

The grapes are harvested early to preserve high natural acidity and lower potential alcohol, essential for a balanced sparkling base. Primary fermentation takes place in temperature-controlled stainless steel tanks at the estate. In the following February, the still base wine is transferred to a regional traditional-method specialist for bottling, secondary in-bottle fermentation, and aging. The wine is aged sur lattes on its lees for a minimum of 9 months before undergoing riddling and disgorgement.