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Wine Wisdom: Champagne Méthode Traditionnelle

The Champagne Méthode Traditionnelle, also known as the traditional method or Méthode Champenoise, is the classic and time-honored technique used to produce Champagne. This method is renowned for creating the fine and persistent bubbles that characterize high-quality sparkling wines.

 

Key steps involved in the Champagne Méthode Traditionnelle


Pressure Gauge in Champagne Bottle

Primary Fermentation

The wine making process begins with the primary fermentation, where the base wine is initially created. This involves pressing the grapes and fermenting the juice to produce a still wine with relatively low alcohol content.

 

Blending

In the case of Champagne, blending is a crucial step. Different grape varieties, such as Chardonnay, Pinot Noir, and Pinot Meunier, are often blended to achieve a balanced and complex flavor profile.



Secondary Fermentation in the Bottle

After the base wine is created, it undergoes a second fermentation inside the bottle. A mixture of yeast and sugar, known as liqueur de tirage, is added to the wine, triggering a secondary fermentation that produces carbon dioxide. This process creates the bubbles and imparts a unique effervescence to the wine.


Aging on Lees

Following the secondary fermentation, the bottles are sealed with a crown cap and aged on their lees, which are the spent yeast cells. This aging process contributes to the development of complex flavors and aromas, as well as the characteristic toasty and biscuity notes associated with Champagne.


Riddling Rack

Riddling

To remove the yeast sediment and clarify the wine, the bottles undergo a process called riddling. Traditionally, this involved manually turning and tilting the bottles over time. Nowadays, automated gyro-palettes are often used for efficiency, however, many winemakers such as Pedro Vargas of Vino Vargas and Leon Tackitt of Tackitt Family Vineyards both still manually riddle their bottles on wooden racks, pictured here!


Disgorging

After aging and riddling, the neck of the bottle containing the sediment is frozen, and the crown cap is removed. The pressure in the bottle expels the frozen plug of sediment, leaving behind a clear and sparkling liquid.

Dosage: To determine the final sweetness level, a small amount of wine and sugar solution, called the dosage, is added. This step allows winemakers to adjust the sweetness of the Champagne to meet specific style preferences.

 

The meticulous attention to detail in the Champagne Méthode Traditionnelle results in a wine that is not only bubbly and celebratory but also rich in complexity and elegance.



 

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