Sparkling wine in the ancient method (Method ancestrale), which is the first method in which sparkling wine was produced. It is recorded for the first time in 1531 (long before Champagne). The method was founded in the village of Limo in the south of France by monks. The first fermentation is stopped by cooling the wine to a low temperature, the wine is bottled and then the fermentation continues in the bottle. 
The word "natural" refers to the fact that the fermentation takes place by the wild yeast only and no sulfur has been added to the wine. Supervised organic wine.