Méthode Ancestrale - The Oldest Sparkling Wine Method

The oldest sparkling winemaking method, yes older than the traditional method ( Champagne) known as the ancestral method. It has recently come back into fashion and popularity amongst wine aficionados and wine bars in the form of pétillant-naturel, a.k.a. pét-nat. Méthode Ancestrale is also knows as Méthode Rural. It is quite popular in France in the Loire and Jura regions. How is it made? The primary fermentation takes place in large pressurized tanks and is stopped mid-way before the wine goes dry, leaving some residual sugar. The wines are filtered and chilled to 0C and left for a number of months in the tanks. The wines are then bottled for second fermentation where some carbonation/CO2 is produced. The bottles are riddled and disgorged without the addition of liqueur d’expedition (sugar and wine). Some winemakers disgorge and rebottle ancestral-method sparkling wines after fermentation. The wines are crown caped instead of corked. The result is a wine that is low in alcohol, dry or off-dry, cloudy appearance with a funky, earthy, textured wine with or without a light sediment in the bottle depending on the winemaker. The final wines are reminiscent of cider.

For an example of an ancestral method wine try a Bugey-Cerdon Sparkling Rosé

Image Courtesy of Wine Folly