View source for Méthode traditionnelle

'''Méthode traditionnelle''' (French pronunciation: [metɔd tʁadisjɔnɛl]), also known in English as the *traditional method*, refers to the process of producing [[sparkling wine]] through [[secondary fermentation]] in the bottle, a technique historically associated with [[Champagne (wine)]]. Until 1994, the term *méthode champenoise* was commonly used, but European Union regulations restricted its usage to protect the designation of Champagne.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>  

== Background ==  
The technique developed in the Champagne region of [[France]] during the 17th and 18th centuries, evolving from experimentation with [[fermentation]] and bottling practices.<ref>Stevenson, ''Christie’s World Encyclopedia of Champagne and Sparkling Wine'', 3rd ed., Absolute Press, 2013, ISBN 978-1908984135.</ref> The method was refined to ensure stability, effervescence, and clarity, establishing the benchmark style of traditional sparkling wines. Adoption of the name *méthode traditionnelle* allowed other wine-producing regions to legally reference the process without infringing on the protected Champagne designation.<ref>Comité Champagne, “Méthode Traditionnelle”, champagne.fr.</ref>  

== Characteristics ==  
The defining feature of méthode traditionnelle is the in-bottle secondary fermentation, which generates natural carbonation. After the [[primary fermentation]], still [[wine]] is bottled with a mixture of [[sugar]] and [[yeast]], initiating a second fermentation. The wine is then aged on its [[lees]] for a minimum period, contributing complexity, texture, and aromas of bread or brioche.<ref>Buxbaum, ''Sparkling Wine: The Vineyards of Épernay, Napa, and Beyond'', Clarkson Potter, 1996, ISBN 978-0517594571.</ref>  

Following ageing, bottles are subjected to riddling (remuage), in which sediment is gradually collected in the bottle neck. This deposit is removed through disgorgement, after which a dosage of wine and sugar may be added to adjust sweetness levels. The final wine is sealed with a cork and wire cage. This method distinguishes itself from alternatives such as the [[Charmat method]], in which secondary fermentation occurs in pressurised tanks.  

== Use in winemaking ==  
Méthode traditionnelle is central to the production of Champagne and serves as a quality benchmark for sparkling wines globally. Outside Champagne, regions such as [[Cava]] in [[Spain]] and [[Franciacorta]] in [[Italy]] employ the technique under their own [[appellation]] rules.<ref>Stevenson, ''Christie’s World Encyclopedia of Champagne and Sparkling Wine'', 3rd ed., Absolute Press, 2013, ISBN 978-1908984135.</ref> Producers in the [[New World]], including the [[United States]], [[South Africa]], and [[Australia]], also utilise the method, often highlighting it on labels to indicate quality and stylistic aspiration.  

Regulations in the European Union stipulate that only wines produced according to specific standards may use the term on labels, ensuring consistency and protecting consumers. While the process is labour-intensive and costly, it remains valued for producing wines with greater finesse, complexity, and ageing potential compared to tank-fermented alternatives.  

== See also ==  
* [[Sparkling wine]]  
* [[Charmat method]]  
* [[Champagne (wine)]]  

== References ==  
{{reflist}}  

[[Category:Winemaking]]  
[[Category:Wine terminology]]  
[[Category:Sparkling wine]]