What is the Traditional Method?

The Traditional Method is the Fermentation Method used for Champagne.

The Traditional Method is also referred to as méthode champenoise, the classic method and the champagne method.

I love all bubbles from Champagne (of course!) to sparkling wines, there are bubbles for everyone. Bubbles from Champagne, France use the Traditional Method also called the classic method or champagne method. This method can also be used in sparkling wines and this will usually be noted on the label. This is the method that is used during fermentation. There are three types of fermentation methods for sparkling wines: Traditional Method, Tank Method and the Transfer method. 

The Traditional Method is the most expensive, time consuming and labor intensive. This is why there is a higher price point associated with Champagnes or Sparkling wines that use this method compared to the Tank or Transfer method. The Traditional Method requires a secondary fermentation inside the bottle that the bubbly is going to be sold in. A temporary cap is placed on the bottle and the bottle is aged until the yeast become lees. The lees provide the complexity in the wine as well as the richness and texture. Depending on how long the bottle is aged will affect the complexity and flavors of the bubbles. There is usually a minimum aging requirement of 12 months on lees at least 15 months in the bottle for non vintage bubbles. Vintage bubbles are usually aged for many years before being released. 

In order to remove the lees a process called Riddling is used. The bottle is inverted until the sediment is upside down in the neck of the bottle and is then frozen. The temporary cap is then removed and the sediment is forced out from the pressure of the bubbles. At this point, the sugar is added (the amount of sugar depends on the sugar classification of the wine ranging from Brut to Doux).