Metodo Classico

Metodo Classico, also known as traditional or champagne method, is a way of making sparkling wine by inducing a second fermentation inside the bottle. After the initial fermentation, bottles are sealed and stored horizontally to allow yeast and sugar to create carbon dioxide, which forms bubbles. This process adds complexity and finer bubbles compared to other methods. Once maturation is complete, the bottles are gradually tilted and turned (riddled) to collect sediment near the neck, which is then removed in a process called disgorging. This method results in elegant, well-structured sparkling wines with nuanced flavors, often associated with Champagne in France.