Cava BUCHE L'Excellence Brut Rose Metodo Tradicional Spain

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Traditional Method (or méthode traditionelle) is a wine word associated with the production of Champagne and other bottle-fermented sparkling wines. It is an official, technical term denoting a specific method and process. It is sometimes referred to as the ‘Classic Method’ (méthode classique), while it used to be called the ‘Champagne Method.’

Traditional Method means that the sparkling wine in question was bottle fermented. i.e. the wine went through its second fermentation (to produce the bubbles) in the bottle in which it is sold. Champagne is the most famous wine to use the traditional method. Cava (Spain) is also made using the traditional method, as is Franciacorta (Italy) and most quality Californian sparkling wines.

Second Fermentation in Bottle

Traditional method sparkling wines go through two fermentations. The first fermentation, which is usually carried out in tank (but could be in cask) creates the base still wine. After that the base still wines are blended ( a process known as the assemblage), according to the style and quality requirements of each producer, and the blended wine is put into bottle along with a mixture of yeast and sugar (called the liqueur de tirage) and then closed with a crown cap.

The bottles are then placed on their side in a cellar environment (about 50-52 degrees Fahrenheit). The yeast and sugar kick-start a second fermentation inside the bottle, in which additional alcohol (circa 1-2%) and CO2 are created. As the CO2 cannot escape it is trapped as bubbles in the wine.

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