Discover the Traditional Method: a secondary fermentation process in the bottle that creates the finesse and complexity of world-class sparkling wines.
A Two-Stage Birth
Unlike still wines, the traditional method relies on a double fermentation. After the initial juice is transformed into a base wine, a “liqueur de tirage” (sugar and yeast) is added before bottling. This crucial step triggers the prise de mousse(secondary fermentation), creating natural carbonation within the sealed glass, turning still wine into sparkling nectar.
Aging on the Lees
Once the second fermentation is complete, the bottles begin a long period of horizontal rest known as aging on the lees. As the yeast cells finish their work and die, they undergo autolysis. This process enriches the wine with complex aromas of brioche, toasted bread, and nuts, while refining the bubble structure for a silky mouthfeel.
The Ritual of Riddling
To remove the yeast sediment without clouding the wine, riddling (or remuage) is performed. Bottles are placed on racks and tilted neck-down. Through gradual rotations, the sediment slides toward the neck. While traditionally done by hand, this is now often automated using gyropalettes to ensure clinical precision and consistency.
Disgorgement and Dosage
The final stage, disgorgement, involves expelling the sediment collected in the neck (often by freezing the tip). Before the final corking, a “liqueur d’expédition” is added. This dosage, a blend of sugar and wine, determines the wine’s final style—ranging from Brut Nature to Demi-Sec—balancing the acidity with sweetness.
A Global Standard of Prestige
While famously associated with Champagne, the “Traditional Method” label protects a craft used for Crémant, Cava, and Franciacorta. It stands apart from the ancestral method (single fermentation) through its technical rigor and ability to produce elegant, age-worthy wines that remain the ultimate symbols of celebration.
The Intersection of Chemistry and Heritage
Beyond the simple mechanics of carbonation, the traditional method represents a sophisticated mastery of biochemistry and pressure. Inside each bottle, the pressure can reach up to 6 atmospheres, requiring specialized heavy-duty glass to prevent breakage. This environment facilitates a unique interaction between the wine’s acids and the proteins released by the yeast, a chemical dance that simply cannot be replicated in large stainless steel tanks. Historically, this method evolved from a dangerous “accident” in cold cellars to a precise science, refined by figures like Madame Clicquot, who invented the riddling rack.