What is the traditional method?
The traditional method of sparkling wine is a sparkling wine production process that was developed in the Champagne region of France in the 18th century. This method consists in the production of sparkling wine from the addition of yeasts and sugars to a base wine, which is fermented twice, first in barrel and then in bottle.
Winemaking steps with the traditional method
The first step of the traditional method is the production of the base wine, which is made with white or rosé grapes. Then, one is made first fermentation in barrel, which lasts from three to six months. Once the first fermentation is complete, the wine is filtered and transferred to champagne bottles, where the second fermentation takes place. This second fermentation is what produces the carbon dioxide bubbles that give sparkling wine its characteristic sparkle.
After the second fermentation, the wine is kept in the bottles for a period of time that can range from fifteen months to several years, depending on the quality of the wine you want to obtain. During this period, a “cricket aging” is done, that is, the bottles are rotated slightly every day so that the yeast that has remained at the bottom of the bottles is distributed evenly throughout the wine. This process is what gives sparkling wine its complexity and elegance.
Finally, once the aging period has ended, a selection is made of the most suitable wines for the production of sparkling wine, they are filtered and dosed (sugars and yeasts are added for the third fermentation) and close with a cava donut. This third fermentation is what gives rise to the carbon dioxide bubbles seen in the glass when sparkling wine is served. After the third fermentation is complete, the wine is left to mature for an additional period of time before being bottled and sold on the market.