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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Méthode dioise

Process commonly used in the northern Rhône for the production of sparkling wine. A corresponding appellation is called Clairette de Die. The freshly pressed grape must is cooled to minus 3 °Celsius for 48 hours before fermentation and then left to ferment at low temperatures for four months. The unfermented, sweet and still wine is then bottled, where it continues to ferment to an alcohol content of around 7.5% vol. After six to twelve months, the wine is drawn off through a tube in the crown cork, leaving the yeast residue in the bottle. The wine is then filled into new bottles, but no dosage is added. The Méthode rurale is a similar method.

Further information

For information on 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).

This page was last modified at 5 January, 2024 at 21:46.

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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,005 Cross-references
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