Traditional method
German: Traditionelle Flaschengärung Also known as: Méthode traditionnelle, Champagnerverfahren
Sparkling wine production with second fermentation in the bottle, as for Champagne; also called méthode champenoise.
In traditional bottle fermentation, sugar and yeast are added to the base wine, which is filled into bottles. The second fermentation takes place in the sealed bottle and produces the carbon dioxide. The wine then matures on the yeast.
The yeast is then moved into the bottle neck by riddling and removed during disgorgement. The process is time-consuming and gives bread and pastry aromas through yeast contact. It is required for Champagne and Crémant, among others.
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Cold stabilisationDisgorgementAseptic fillingBlendingFermentationDegassing and oxygen management