🍷 Traditional method

The traditional, or classical, method is a way of making sparkling wine in which the bubbles come from a second alcoholic fermentation in the bottle. Under Regulation (EU) 2019/33, the terms “traditional method” or “classical method” are allowed only if the wine underwent its second fermentation in the bottle, spent at least 9 months without a break on the lees in the same winery, and was separated from the lees by disgorgement.

First a cuvée is made – a blend of still base wines. At tirage, yeast and liqueur de tirage are added to it – sucrose, concentrated grape juice, grape juice or wine; the liqueur may raise the alcohol by no more than 1.5 % vol. Fermentation in the sealed bottle, together with contact with the lees, lasts at least 90 days.

After ageing, the sediment is gradually coaxed down into the neck – this is riddling (remuage) – and then removed at disgorgement (dégorgement). The dosage, or liqueur d'expédition, sets the sweetness and adds at most 0.5 % vol. of alcohol. The sugar scale on the label runs from brut nature (under 3 g/l) and extra brut (0–6) to brut (under 12), sec (17–32) and doux (over 50 g/l).

Each appellation sets its own minimum times. Champagne may not be sold until 15 months after tirage, or 36 for a vintage wine, and disgorgement may not take place before 12 months. Franciacorta spends at least 18 months on the yeast, 60 for a riserva; Trento 15, riserva 36; Cava Reserva 18. Crémant requires hand harvesting and no more than 100 l of juice from 150 kg of grapes.

Why it matters to you. The wording “méthode champenoise” is not permitted on wine from outside Champagne: Regulation (EU) No 1308/2013 forbids using a protected name even together with the word “method”. “Bottle-fermented” is not the same thing: with that wording the sediment can be removed by filtration, as in the transfer method.