Méthode traditionnelle

Méthode traditionnelle, or traditional method, refers to the classic way of making sparkling wine like Champagne, primarily using the "méthode champenoise." This process involves a second fermentation inside the bottle, where sugar and yeast are added to create natural carbonation. The wine ages on its lees (dead yeast cells), developing complexity and depth. After aging, the bottles are riddled to remove sediment, then disgorged to extract the sediment. Finally, a dosage (sugar mixture) is added before sealing. This traditional approach results in a refined, bubbly wine with nuanced flavors and fine bubbles, often associated with high quality and craftsmanship.