Méthode rurale

Designation for the oldest form of production (rurale = rural) of sparkling wine, which is common in the Limoux region in the south of France. The appellation is called Blanquette de Limoux. Depending on the region, this method is called Méthode ancestrale (ancient), Méthode artisanale (artisanal) or Méthode gaillacoise (after the Gaillac region in south-west France). These products are known as Pétillant Naturals (Pét Nats) and belong to the large group of Orange Wines. Sparkling wines and still wines produced in this way have become popular again in many countries in recent years.

Production

There is no second fermentation in the bottle, but the unfermented grape must is already bottled, where it finishes fermenting and forms carbon dioxide. The disgorgement (removal of yeast sediment) does not usually take place, which means that the yeast sediment remains in the bottle. Dosage is prohibited. The wine is sweeter than with the traditional method and is also less effervescent. A similar, somewhat more complex form is the méthode dioise.

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).

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Méthode rurale

Production

Further information

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