Traditional method (Methode Champenoise)

The Traditional Method, or Methode Champenoise, is a process for making sparkling wine like Champagne. It involves first fermenting the wine into a base and then bottling it with a mixture of sugar and yeast. In the sealed bottle, a secondary fermentation occurs, creating carbon dioxide that naturally dissolves into the wine, producing bubbles. The bottles are then gradually tilted and rotated (riddled) to gather sediment near the neck, which is quickly removed in a process called disgorging. Finally, a small amount of dosage (sugar and wine) is added before sealing. This method results in high-quality, finely bubbled sparkling wines with complex flavors.