More than 97 per cent of sparkling wine producers compromise their products through the use of artificial ingredients. Piquentum is fully committed to organic production, adding neither industrial sugar nor artificial yeast, but developing them naturally through its own production processes.

For “Piquentum Brut Nature”, the label was conceived as a physical “Zero Compromise Manifesto”. During secondary fermentation, when yeast converts sugar into bubbles, a natural sediment is formed and later removed through disgorgement. While other producers discard it, Piquentum recognised it as evidence of the wine’s authenticity.

This post-fermentation sediment was used to create the label, resulting in the first label made literally from the wine itself. Depending on environmental conditions, its surface continues to change and develop like a living material, becoming a unique and visible record of the natural production process.