What is the traditional method?

The traditional method of winemaking, also known as the Méthode Traditionnelle, is a highly regulated and complex process used in the production of sparkling wines, specifically those produced in the regions of Champagne, France and Franciacorta, Italy. This method involves secondary fermentation within the bottle to create the bubbles and results in wines with a high level of complexity, finesse, and aging potential.

Here is an overview of the steps involved in the traditional method:

1. Grape Selection: Only specific grape varieties are used for sparkling wine production, often Chardonnay, Pinot Noir, and Pinot Meunier in the case of Champagne. The grapes are carefully selected and harvested based on their maturity and quality.

2. Base Wine Production: The selected grapes undergo a gentle pressing, and the resulting juice goes through an initial fermentation (primary fermentation) in stainless steel tanks. This creates the base wine.

3. Assemblage and Bottling: The base wine from different tanks and barrels may be blended together (the process known as "assemblage") to create the desired style and complexity. The wine is then bottled, along with a specific amount of sugar (known as "dosage") and a special yeast culture. The bottles are then capped with a crown cap.

4. Second Fermentation in Bottle: The second fermentation takes place inside the bottle. The yeast and sugar added to the wine react, creating carbon dioxide gas that becomes trapped within the closed bottle. This is what gives sparkling wine its bubbles.

5. Bottle Aging: The bottles are stored horizontally in cool cellars for an extended period, often for a minimum of 15 months. During this aging period, the wine undergoes a process called "autolysis," where the dead yeast cells break down and add complexity and texture to the wine.

6. Riddling and Disgorging: Before packaging the wine for sale, the bottles undergo a process called riddling, in which the bottles are gradually tilted and rotated, allowing the yeast sediment to gradually collect in the neck. The wine is then disgorged, where the bottle is opened upside down and the sediment is expelled under pressure, leaving behind a clear and limpid wine.

7. Dosage and Corking: A small amount of dosage, a mix of wine and sugar, is added back into the bottle to adjust the final sweetness level desired. The bottles are then corked and labeled in preparation for sale and consumption.

The traditional method is highly regarded for its ability to produce elegant and refined sparkling wines with rich aromas, flavors, and an intricate interplay of bubbles. The patience and precision involved in the process make these wines highly sought-after and valued in the world of fine wine.