Method traditionnelle
/metɔd tʁadisjɔnɛl/
sparkling-wine, production-methods, secondary-fermentation, champagne-style, lees-aging, labeling, eu-law, quality-cues, traditional-method•Last updated January 3, 2026
Méthode traditionnelle /metɔd tʁadisjɔnɛl/ is a sparkling wine production method in which the second alcoholic fermentation, lees aging, riddling, and disgorgement all occur in the same bottle that is ultimately sold. It follows the classic Champagne-style process (tirage, in-bottle secondary fermentation, extended time on lees, disgorgement, and dosage) but is used for wines produced outside the Champagne appellation.
Examples
- A Crémant de Loire labeled 'méthode traditionnelle' has undergone its second fermentation and lees aging in the bottle, just like Champagne, before riddling and disgorgement.
- A sommelier might explain, 'This English sparkling wine is made by méthode traditionnelle, with 30 months on the lees, giving it bready, toasty notes similar to Champagne.'
- In a wine class, the instructor contrasts styles by saying, 'Cava and Franciacorta use the méthode traditionnelle, while many Proseccos are made by the Charmat (tank) method.'