Each year we make a Chardonnay Pet Nat and it is always one of our favorites. We bottled this wine that was fermented in 50% neutral French oak and 50% tank until it was just about dry. We then racked it all into one large tank and dropped the temperature down to stop fermentation so we could bottle after harvest. Once we were ready, we raised the temperature back up and allowed the wine to kick off, finally bottling it while it was still fermenting and had 11 g/L residual sugar. The result is salty, delicious, and quaffable bubbles.