Boasting an array of flavors and textures, and crafted by winemakers of all kinds, p\u00e9tillant naturel has become an undeniably popular wine category in recent years. Yet, most bottlings in the spotlight have one thing in common: They\u2019re grape-based.\r\n\r\nThe m\u00e9thode ancestrale technique used to make this style of bubbles isn\u2019t limited to one type of fruit, however, and, as cidermakers have begun to learn, apples can yield just as delicious sparkling results.\r\n\r\nCider is just apple wine, after all.\r\n\r\nNorth American producers are at the forefront of the trend and use European and American heirloom apple varieties, as well as foraged wild apples, to create a whole new world of p\u00e9t-nats. Ahead, four bottles to get you started.\r\nCoturri Winery P\u00e9t-Nat Cider | Glen Ellen, CA\r\nIn addition to natural wines, winemaker Tony Coturri has crafted ciders since 2008, but he didn\u2019t make them by the m\u00e9thode ancestrale method until 2016. \u201cI always call it a farmer\u2019s Champagne,\u201d says Coturri. In this multivintage bottling, he uses Gravenstein apples from 60-year-old trees and blends in cider from past years for complexity.\r\nEden Specialty Ciders Cellar Series #16 Benjamin | Newport, VT\r\nNamed for orchardist Benjamin Applegate, who has worked with founder/cidermaker Eleanor Leger since 2009, this bottling is a blend of 15 varieties. The mix includes apples with European and American origins, like Northern Spy, Golden Russet and Rubinette, all sourced from biodynamic orchards.\r\n\r\n\r\nSouth Hill Cider P\u00e9t-Nat | Ithaca, NY\r\nFor his sole p\u00e9t-nat, cidermaker Steve Selin uses a blend of bittersweet and bittersharp apples like Dabinett, Chisel Jersey and Geneva Bitter. Following the Normandy tradition of cidermaking, he uses a process called keeving, which helps preserve some residual sugar and adds tannic complexity. \u201cIf I used those same apples without the process, it wouldn\u2019t get the same results,\u201d says Selin. \u201cYou need both.\u201d\r\nTwin Island Cider North End P\u00e9t-Nat | Pender Island, British Columbia\r\nFour years ago, Matthew Vasilev and Katie Selbee set out to make hybrid p\u00e9t-nats with both apples and grapes. Last year, they started a site-specific series of p\u00e9t-nat ciders that featured heirloom apples from orchards around Pender Island. This bottling features King of Tompkins County apples from trees planted in 1895.