Traditional Method

The traditional method is a process for producing sparkling wine in which the second alcoholic fermentation takes place inside the same bottle that is sold to the consumer. The method is also known by the French term méthode traditionnelle and is used for Champagne and many other high-quality sparkling wines.

Main stages of the traditional method

1. Base wine: still wines are blended to create the desired style.
2. Tirage: a mixture of yeast and sugar is added before bottling to initiate the second fermentation.
3. Second fermentation: yeast converts sugar into alcohol and carbon dioxide inside the sealed bottle, creating the bubbles.
4. Lees ageing: the wine rests on the spent yeast cells, which can contribute texture and aromas such as bread, brioche and pastry.
5. Riddling: the bottle is gradually turned and tilted so the yeast sediment collects in the neck.
6. Disgorgement: the sediment is removed from the bottle.
7. Dosage and closure: a measured finishing addition may be made before the bottle is sealed for release.

Wines made by this method

Champagne, Crémant, Cava, Franciacorta and many English sparkling wines use the traditional method, subject to their respective appellation and production rules. The term “méthode champenoise” is reserved for Champagne-related use under applicable naming rules; “traditional method” is the appropriate general term.

Chef’s tip: Lees ageing can add savoury complexity and texture, making traditional-method sparkling wines versatile with seafood, fried foods and richer appetizers.

Key distinction: The traditional method carries out the second fermentation in the final bottle. The tank method conducts the second fermentation in a pressurized tank before bottling.