All terms

Traditional method

The traditional method is the classic way of making mousserende vin, and it is also known as méthode traditionnelle or méthode champenoise. What makes the method special is that the bubbles are created by a second fermentation inside the bottle itself. First, a perfectly ordinary still base wine is made. It is then bottled together with a little sugar and yeast, the bottle is sealed, and fermentation starts up again. The carbon dioxide that forms cannot escape, so it binds into the wine and becomes the fine, persistent bubbles you notice in the glass.

What really sets the method apart is the time that follows. The wine matures in the bottle together with the dead yeast cells (the lees), and this gives the characteristic notes of freshly baked bread, brioche and nuts that many associate with quality mousserende vin. Finally, the sediment is gathered in the neck of the bottle, removed, and the bottle is topped up. It is a labour-intensive process, and for that reason it is often reserved for wines where you are seeking exactly that depth and finesse.

You will come across the method in Champagne, but also in French Crémant and Spanish Cava, which are all made this way. By comparison, Prosecco gets its bubbles from the tank method, which gives a lighter, more fruity style. A widespread misunderstanding is that anything with fine bubbles is Champagne, but the name is reserved for wines from the Champagne region in France.