# PetNat Bubulle (2023)

- **Producer:** Sandrine Henriot
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €27
- **Contains sulphites:** No
- **When to drink:** Now
- **Aromas & flavours:** blossom, raspberry, red cherry, strawberry, grape, bread dough, biscuit

## About this wine

The Sandrine Henriot PetNat Bubulle is a 2023 vintage sparkling wine from Beaujolais, France, made exclusively from Gamay grapes. Sandrine Henriot, who transitioned from Burgundy to Beaujolais in 2018, manages a 3.3-hectare estate. Her vineyards are situated on hillsides at elevations ranging from 300 to 400 meters, with some vines exceeding 60 years in age. The estate is certified organic and Demeter-certified biodynamic, reflecting a commitment to natural farming practices. This Pétillant Naturel represents a natural winemaking approach, with Sandrine Henriot prioritizing fruit expression and minimal intervention.

## Interesting facts

- Made from Gamay, a grape usually for red wine.
- A 'Pétillant Naturel' uses an ancient sparkling method.
- Vineyards are farmed using biodynamic and organic methods.
- Some vines on the estate are over 60 years old.

## Food pairing

The wine's natural effervescence and bright acidity make it a versatile partner for dishes with delicate flavors and textures. It can cut through richness, cleanse the palate, and complement subtle sweetness or salinity.

## Wine making process

The Sandrine Henriot PetNat Bubulle is produced using natural winemaking methods. Fermentation is carried out with wild yeasts, and for this Pétillant Naturel, a single fermentation process occurs, with the secondary fermentation taking place in the bottle to create natural carbonation. Grapes are handled gently to preserve fruit purity, and minimal sulfur dioxide is used, typically only at bottling. Aging usually takes place in stainless steel tanks or amphorae. The estate employs biodynamic and organic farming practices, including manual harvesting, horse-drawn plowing, and the use of plant-based treatments. Some vines on the 3.3-hectare estate are over 60 years old.