Winemaking techniques: Traditional Method – Discover the Best Wines

The Origin of the Traditional Method

Stages of the Traditional Method

1. Harvest and Pressing

• The grapes, generally picked by hand, are pressed gently to obtain a high-quality free-run must.
• Grape varieties that guarantee freshness and acidity are used, such as Chardonnay, Pinot Nero, Pinot Bianco and, in some cases, Meunier.

2. First Fermentation

• The must ferments in stainless steel tanks (or in wood, for some styles) at a controlled temperature, turning into base wine.
• Wines from different vintages and vineyards can be blended to create harmonious cuvées.

3. Tirage

• The base wine is bottled with the addition of liqueur de tirage, a mixture of sugar, yeast and nutrients.
• The bottle is sealed with a crown cap to start the second fermentation.

4. Second Fermentation in Bottle

• Inside the bottle, the yeasts turn the sugar into alcohol and carbon dioxide, creating the bubbles.

5. Ageing on the Lees

• The wine rests on the lees for a period ranging from 15 months (the legal minimum in Italy) to over 10 years for the Riserva wines.
• During this time, the yeasts release compounds that enrich the wine with complex aromas.

6. Remuage

• The bottles are tilted and gradually turned on special racks (pupitre) to slide the spent yeasts down into the neck of the bottle.

7. Disgorging (Dégorgement)

• The neck of the bottle is frozen, and the sediment is expelled by the internal pressure.

8. Dosage

• Add the liqueur d'expédition, a mixture of wine and sugar, to adjust the sweetness level of the wine (from brut nature to doux).

9. Sealing and Final Ageing

• The bottle is closed with a cork and wire cage, ready for further ageing in the cellar before sale.

Sensory Characteristics of the Traditional Method

Colour

• Bright straw yellow, with golden highlights in the vintage cuvées.
• In the rosés: Pale pink o salmon.

Perlage

• Fine and persistent, the hallmark of long ageing on the lees.

Aromas

• Fresh fruit: Green apple, pear, citrus.
• Yeasty notes: Bread crust, brioche, butter.
• Evolved tones: Dried fruit, honey, toasty notes (in the vintage wines and riserve).

Palate

• Fresh and vibrant, with well-balanced acidity.
• Creamy and enveloping, thanks to the prolonged contact with the lees.
• Finish long and lingering.

Benefits of the Traditional Method

1. Aromatic Complexity

2. Elegant Perlage

3. Longevity

Ideal Grape Varieties for the Traditional Method

White Grape Varieties

• Chardonnay: Elegant and versatile, it gives freshness and structure.
• Pinot Bianco: Fine and balanced.

Black Grape Varieties

• Pinot Nero: It contributes to complexity and longevity.
• Meunier: It adds softness and fruity aromas.

Food Pairings

Brut Sparkling Wines

• Aperitifs and light starters.
• Seafood and shellfish.
• Light fried food.

Rosé

• White meat and delicate cured meats.
• Savoury tarts and vegetarian dishes.

Extra Brut and Zero Dosage

• Oysters and raw fish.
• Fresh cheeses and goat's cheeses.

Riserva and Vintage Wines

• Truffle-based dishes or aged cheeses.
• Baked fish and elaborate preparations.

Why Choose a Traditional Method Wine?