The Gaillacoise Pétillant Naturel is made in the méthode ancestrale: an ancient, artisanal method of making sparkling wine which consists of a single fermentation. The grape must is bottled before it is fully fermented, and as the grapes’ natural yeasts consume the remaining sugars, bubbles are produced and trapped in the bottle. The wine is bottled in November after harvest and is disgorged in March the following year. Mauzac is a late-budding, late-ripening, and slow-fermenting grape, making it perfect for méthode ancestrale wines. It completes fermentation and rests on its lees over winter, developing its signature notes of dried apple peel – at once rustic and alluring.