need to remove tartrate crystals and sediment to prevent the wine from gushing when opened as well as to reduce the amount of final sediment to an acceptable level. To accomplish this, the bottles are hand disgorged and topped up with the same wine. The interruption method is often favoured by producers in cooler regions where the fermentation is slower and easier to catch at a specific point and where they have the resources to hand bottle at a specific time and to hand disgorge. The second method is called "entr'acte" (intermission) whereby the primary fermentation is completed to dryness, allowing the wine to be naturally cold stabilised and settled, either in an underground cellar or temperature controlled tank. Sweet juice from a second pick of grapes, often from the same vineyard, is then added to the wine, which is then bottled with the fermentation from the second pick juice completing in bottle to produce the bubbles. The advantages of the entr'acte method is that the wine does not need to be disgorged, there is more control over final sediment and pressure levels leading to an avoidance of gushing. The entr'acte method is often favoured in warmer climates where faster ferments are more difficult to control, as well as where producers want to be more precise with final turbidity and pressure levels as well as minimising overall risk. Alternatively, using a method faithful to the origins of ancestral winemaking, the wine is cold-settled before the end of primary fermentation to mimic the natural changing seasons before being bottled and then allowed to warm up again, as it would in the Spring. This process, a traditional variation on the entr'acte practice, is called the "Overwintering Method," and is how the earliest sparkling wines would have come about, although as an intentional method of production it runs the risk of a stuck ferment. Styles of pét-nat can very widely, including a range of colours from white, red, pink and orange (not to be confused with skin contact orange wines). Pressure levels can also vary from lightly sparkling (around 1 to 2 bars of pressure), to a gentle foam (around 3 bar) to a full fizz (4 to 5 bars). Common flaws are often related to turbidity and pressure, with wines being barely fizzy to gushing. Common faults are those often associated with low / no sulphur winemaking such as mousiness or excessive