Traditional Method

Making sparkling wine via the traditional method was something that was discovered by accident in the 1600s! How fortunate we are! The pressure created during the second fermentation in the bottle led to exploding bottles. Dom Perignon is the inventor of the second fermentation in the bottle, as well as creating a white wine from black grapes. Madame Cliquot (of famed Veuve Cliquot) invented riddling using pupitres. Few little fun history facts for you.

What is the traditional method of sparkling wine you ask? The traditional method is the transformation from a still to a sparkling wine occurs entirely inside the bottle. The winemaker creates the base wines and the first fermentation occurs. Once complete, the winemaker makes their signature blend or cuvée. During the secondary fermentation C02 is created, gets trapped inside the bottle which creates the carbonation. The yeast cells die in a process called autolysis and remain in the bottle. Autolysis creates the distinctive biscuity, bread, dough like flavors in the wine. The wine is aged on the lees, the number of months varies depending on the style of wine and regional/country regulations. Some sparkling wine has no lees aging to preserve the fruity flavors of the grapes. Others are aged on the lees for 30 months minimus to evoke intense biscuit, break like flavors. The cells settle and clarify (riddling), are then removed (disgorged) prior to topping up with a dosage (sugar & wine). The wine is then corked, wired and labeled. The distinctive biscuity, bread, dough like flavors are found in Champagne, Crémant, Cava and others to name a few.

Courtesy of Wine Folly