Orange PetNat : maceration of Pinot blanc (3 weeks) and clear riesling and pinot gris. All of them came from schist soils, that’s why I called this cuvée “gaz de schistes”!
Yes exactly similar as crémant, they where bottled with the same level of sugar that crémant (but natural residual sugar, usually external sugar added for crémant) So only difference with our cremant “pur jus” that also had made his second fermentation with its own sugar) is that here the fermentation in bottles was the direct continuation of the fermentation in vat so no need to addition of yeast for the fermentation in bottles. I’m happy that the bubbles are fine and stable despite the shorter élevage on lees than a crémant. Also no appellation mean total freedom of grape blend or maceration (anyway I couldn’t have done the muscat or orange bubble in crémant appellation)