Methode Ancestrale - Bubbly Origins!

Sparkling wine production is an intriguing process. To a winemaker knowing these various process and techniques is a task which determines the style of wine he/she produces. Today in this article we are going to talk about a sparkling wine production method which is as natural as it can but at times can be difficult to achieve. We all have heard of at least four different sparkling winemaking methods i.e. Traditional method (aka Methode Champanoise), Charmat method, Transfer method and Carbonation method. The process we will be discussing is ‘Methode Ancestral’ or ‘Methode Rurale’ the predecessor to the traditional method. A single fermentation begins in tank, but the wine is transferred to bottles before the process is complete—liqueur de tirage is unnecessary. Yeasts continue to ferment the remaining sugars in the bottle, giving the wine its sparkle. The bottle may not be reopened for disgorging, and a small amount of sediment may remain therein.

@Lees in Champagne.
Image Credits - http://www.champagne-de-vigneron.com/

This is an ancient winemaking technique which has been used in France in regions like Gaillac, Limoux and Bugey Cerdon. Nowadays, the wine produced using this method it is known by a modern name which is Petillant-Naturel in short and most commonly known as “Pets-Nats”. This process is now found its roots in most of the countries like U.S.A, Australia, and Chile with its popularity rising. It is a very versatile wine and has a character and attributes that may differ from your normal bubblies. It can be produced as red, white and rosé and its versatility can help you pair it with a large range of foods. This is a very complicated process as you might not know how your final product will be.

Sparkling wines have been produced for a long period and there is a huge dispute as to who did it first. We have always heard many saying it was Dom Perignon, but what if we tell you he is not the one who invented it. Dom Perignon was known for inventing the techniques of assemblage (Blending) and viticulture. Then who invented this technique? So, it is said to be first occurred in the 16th century and produced by some monks in Limoux which is in Languedoc-Roussillon. This is where it all started in Blanquette de Limoux and they have been producing Blanquette de Limoux Ancestrale from a lot of centuries. This makes Methode Ancestrale as ancient as it can get and it has played a major part in the development of sparkling winemaking.

This method produces a wine which is more rustic and simpler than Champagne, as we said they are cloudy, unfiltered and they are often bottled in a crown cap. They are a unique kind and each bottle you open will be full of surprise. It does not even end here’s opening a bottle of Methode Ancestrale is literally very dramatic as you have to perform the most important part of disgorgement in front of your guest or for yourself. It can get complicated at a time to open it, but when you do that and you take a sip of this amazing wine will be just out of the world.

Let’s discuss the major French appellations which produce Methode Ancestrale wines:

- Bugey Cerdon AOC - Savoie

The wine is rosé and made using Gamay & Poulsard, which spends only 2 months on lees and has residual sugar of Min. 40 g/L. The alcohol content has to be at least 8.5% abv.

@Alain Renardat Fâche Bugey Cerdon

- Clairette de Die Méthode Dioise Ancestrale AOC – Rhone Valley

The wine is made using Min. 75% Muscat a Petits Grains + Clairette which spends at least 4 months on lees and has residual sugar of Min. 35 g/L.

The method of production here has a slight variation and it is known here as Methode Dioise Ancestral. During production, the wine is kept chilled to around 10°C throughout the fermentation process, which may last up to six months. This is to mimic the ancient way of fermenting the wines of the region when they were submerged in the icy waters of the nearby river. Fermentation ends while the wine is still slightly sweet, after which the bottles are quickly emptied and the wine is filtered before being rebottled for sale.

@Clairette de Die Tradition Poulet & Fils.

- Gaillac Mousseux Méthode Gaillaçoise AOC – Gaillac

The wine is made using Mauzac & Mauzac Rosé and has an alcohol content of Min. 8% abv.

@Domaine de Labarthe, Methode Ancestrale Gaillacoise.

- Blanquette de Limoux Methode Ancestrale AOC – Languedoc-Rousillon

The wine is made using 100% Mauzac which spends at least 2 months on less (Single fermentation) and has an alcohol content of minimum 10% abv.

@Sainy Hilare Blanquette de Limoux.

Article by - Nikhil Surve, Certified Sommelier.