100% Cinsault. Only 1243 bottles produced.

a.k.a. Méthode Ancestrale, Méthode Rurale, Pétillant Naturel (a.k.a. “Pet-nat”)
Bottle Pressure: 2–4 atmospheres (ATM) or 30–60 psi

Methode Ancestrale is an inexpensive but risky and difficult-to-control method of producing sparkling wine, and almost certainly the oldest, in which the primary fermentation is stopped before completing, and a secondary fermentation occurs in the bottle, ending when the yeast cells deplete the supply of residual sugar. There is no dosage, or sugar addition, to kick-start the secondary fermentation, and the wine is not disgorged to remove any sediment or lees remaining afterward.