Traditional method Sparkling |Wine Couple HK

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Traditional Method (or méthode traditionelle)

Traditional Method (or méthode traditionelle) is a wine word associated with the production of Champagne and other bottle-fermented sparkling wines. It is an official, technical term denoting a specific method and process. It is sometimes referred to as the ‘Classic Method’ (méthode classique), while it used to be called the ‘Champagne Method.’

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Second Fermentation in Bottle
Traditional method sparkling wines go through two fermentations. The first fermentation, which is usually carried out in tank (but could be in cask) creates the base still wine. After that the base still wines are blended ( a process known as the assemblage), according to the style and quality requirements of each producer, and the blended wine is put into bottle along with a mixture of yeast and sugar (called the liqueur de tirage) and then closed with a crown cap.

The bottles are then placed on their side in a cellar environment (about 50-52 degrees Fahrenheit). The yeast and sugar kick-start a second fermentation inside the bottle, in which additional alcohol (circa 1-2%) and CO2 are created. As the CO2 cannot escape it is trapped as bubbles in the wine.

During this time the proteins, amino acids and other compounds in the dead yeast cells are released and break down. This process is called autolysis and adds complexity to the wines such as the toasty/brioche/freshly baked bread aromas that one associates with Champagne and good sparkling wines.

延伸閱讀：Cava - 香檳釀造法的西班牙氣酒

Riddling,
As no Champagne or Sparkling wine consumer wants to drink a cloudy wine, the next steps are called remuage and disgorgement, i.e. getting the lees out of each bottle. The bottles are carefully riddled daily to slowly and homogeneously move the sediment toward the neck of the bottle (this is remuage / riddling). This process was traditionally carried out by hand but today is automated for efficiency. Once the sediment is neatly collected in the neck of the bottle, it has to be ‘disgorged‘. This is done by freezing the neck of the bottle in a bath of freezing brine.

延伸閱讀：Franciacorta - 媲美 Champagne 香檳的意大利高級氣酒

Disgorging and Dosage

Once frozen, the crown camp is removed and the frozen ball of lees sediment shoots out, after which the bottle is quickly topped up with a mixture called the ‘liqueur d’expédition or ‘dosage’ – i.e. a mixture of wine and sugar, based on the eventual style of the wine. For example ‘Brut’ style contains between 6g and 15g/l of sugar.

Once the liqueur d’expédition is added the bottle is closed with the requisite Champagne cork, wire muzzle and foil and prepared for release. Though the wines usually rest and additional six or more months so that the dosage is fully integrated before being sold.

Traditional Method means that the sparkling wine in question was bottle fermented. i.e. the wine went through its second fermentation (to produce the bubbles) in the bottle in which it is sold. Champagne is the most famous wine to use the traditional method. Cava (Spain) is also made using the traditional method, as is Franciacorta (Italy) and most quality Californian sparkling wines.

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