Sparkling Italy

The first known sparkling wine made in 1531 by monks in the monastery of Saint-Hilaire near Limoux, France. They used the ancestral method, the same method used in this wine! In this method, the primary alcoholic fermentation is partially completed in a tank, and then the wine is bottled before fermentation has fully finished.

The result is often a wine with unique, sometimes funky characteristics, and a natural effervescence that is distinctive from wines produced using the traditional method. Unlike the traditional method, there is no disgorging in the ancestral method, resulting in a wine that can be cloudy and often has a lower alcohol content.

The ancestral method, known for its complexity, required precise timing to capture the perfect moment for bottling, thus ensuring the desired carbonation and flavor profile. To address these challenges, the méthode traditionnelle, also known as the Champagne method, was developed. In this technique, the initial fermentation is completed in tanks. The wine is then bottled and a dosage—a mixture of wine and sugar—is added. This addition triggers a second fermentation inside the bottle, producing carbon dioxide and imparting the sparkling quality to the wine.

This bottle is produced using the Champagne method and exclusively utilizes Chardonnay grapes, making it akin to a Blanc de Blancs Champagne, which also solely employs Chardonnay. Sampling this bottle alongside the first one should offer an interesting comparison and a touch of history.