Its Cloudy, and its fizzy, it has not had a thing added to it, it is Chardonnay, that finished its primary ferment in bottle.
Pétillant-naturel (natural sparkling) is a catch-all term for practically any sparkling wine made in the méthode ancestrale, meaning the wine is bottled before primary fermentation is finished, without the addition of secondary yeasts or sugars. (This is in contrast to méthode champenoise, the method used to make Champagne and other more-common sparkling wines, in which a finished wine undergoes a secondary fermentation in the bottle with additional yeasts and sugars).
The ancient method produces a simpler, more rustic sparkler than Champagne, one that is traditionally cloudy, unfiltered, and bottled with a crown cap (like a beer) rather than a cork. The end product is also unpredictable: Opening each bottle is a surprise, evocative of the time and place where it was bottled.
Colloquially shortened to “pét-nat,” the wines can be white, rosé, or red in color, making them super-versatile for pairing with a wide range of foods. They vary in carbonation from effusively effervescent to tiny, prickly bubbles. And thanks to those natural yeasts and sugars, most are a little funky but ultimately gulpable, clocking in at around 12 percent alcohol (several degrees lower than most still wines).
Our is made from Chardonnay, picked early to retain acidity and keep the alcohol down. Wild fermented using the natural yeast from the vineyard to ferment and bottled at just on 20grams of Sugar per litre, which of course has all gone now to bubble. Displaying a beautiful mousse the wine is lifted and showing green apple, tropical fruits and cashew and mealy notes. On the palate the wine is light and beautifully textured, effervescent and lively. Decant for a clear wine or mix it up and drink it cloudy.