Monty's Pet Nat, the UK's 1st petillant naturel
Monty's Pet Nat petillant naturel English natural wine
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Nick & Monty tasting Monty's Pet Nat
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Conventional Organic Biodynamic

Under EU law any wine containing 10mg/l or more of sulphur dioxide must be labeled as “containing sulphites”.

The maximum permitted levels of sulphites are:

  • Red wine - 160mg/l
  • White/Rosé – 210mg/l
  • Sweet Wine – 400mg/l

The maximum permitted levels of sulphites are:

  • Red wine - 100mg/l
  • White/Rosé – 120mg/l
  • Sweet Wine – 250mg/l

The maximum permitted levels of sulphites by Demeter (the biodynamic certification body) are:

  • Red wine – 70mg/l
  • White/Rosé – 90mg/l
  • Sweet Wine – 210+mg/l

Biodynamic wine makers strive to keep suphites to a minimum.

Commercially produced yeasts can be used for fermenting the wine.

Organic certified commercial yeasts can be used for fermentation.

Only wild yeasts from the vineyard are used for fermentation.

The use of any ferment aid is permitted.

Only an organic certified ferment aid can be used.

None are used.

Stabilisation can be done by many different ways.

The only stabilisation process allowed is Bentonite for hot and cream of tartar for cold.

The only stabilisation process allowed is Bentonite for hot and cream of tartar for cold.

De-acidification limited at -2.5-3g/l

De-acidification limited at -1.5-2.5g/l

De-acidification limited at -1.5g/l

Sugar addition during fermentation limited at +3%

Organic Sugar addition during fermentation limited at +2.5%

Organic Sugar addition during fermentation limited at +1.5%