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Short for PÉtillant Naturel, it was originally used in Limoux in the south of France in the early 16th century by winemaking monks. This artisanal method of sparkling wine is created by bottling wine that is only partially fermented allowing carbon dioxide to be produced by the natural sugars found in the grapes. Other traditional sparkling wines, like Champagne, add sugar and yeast to dry, still wine in order trigger a second fermentation and produce bubbles.


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