Méthode champenoise

Methode champagnoise (ES)

A designation for the production of Champagne using the traditional bottle fermentation method that has been protected by EU wine law since 1994. Only a sparkling wine produced according to this method and exclusively from the Champagne region of protected origin may be labelled as such. The name authorised by the European Union for bottle-fermented sparkling wine outside Champagne is Méthode classique (alternatively Méthode traditionelle or Méthode traditionelle classique), whereby the national languages are also permitted. The term Crémant was introduced at the end of the 1980s to replace the term Méthode champenoise for sparkling wines outside Champagne.

Wine law conditions

The following five conditions have been laid down by law for Champagne in France since 1935:

Liqueur de tirage (bottling dosage): Dosage for bottle fermentation
Bottle fermentation: triggered by the liqueur de tirage
Remuage: riddling for the preparation of the disgorgement
disgorgement: removal of the lees
Liqueur d'expédition (shipping dosage): Dosage before capping

Méthode champenoise - Graphik Flaschengärung

Other sparkling wines

However, other sparkling wines are also produced by bottle fermentation using the Champagne method, although the names are not protected by origin. These include sparkling wine, spumante and cava.

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Speciality wines, Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).

Graphic: Sektkellerei J.Oppmann AG

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Méthode champenoise

Wine law conditions

Other sparkling wines

Further information

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