A sparkling wine made using the ancient method (Méthode Ancestrale), the earliest known technique for producing sparkling wine. It was first documented in 1531—long before Champagne—and was developed by monks in the village of Limoux in southern France. The primary fermentation is halted by chilling the wine to a low temperature, after which it is bottled, allowing the fermentation to continue naturally in the bottle. The term “natural” refers to the use of wild yeast only. Certified organic wine.