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Méthode rurale

Designation for the oldest production form (rural = rural) of sparkling wine in the area Limoux is common in southern France. The corresponding appellation is called there Blanquette de Limoux, Depending on the area, this method may also be used as a méthode ancestrale (ancient), Méthode artisanale (artisanal) or Méthode gaillacoise (after the area Gaillac in southwestern France). There is no second fermentation in the bottle, but the not yet durchgegorene grape is already bottled, where he finishes fermenting and carbon dioxide forms. The dégorgement (Removal of the yeast batch) usually does not take place, whereby the yeast batch remains in the bottle. A Dosage is prohibited. The wine is sweeter than the traditional method and foams less. A similar, somewhat more elaborate form is the Méthode dioise, Sparkling wines produced in this way have become popular again in recent years in some European countries. They are called Pétillant Naturals (also called Pét Nats) and belong to the group of Orange Wines,

A detailed description of sparkling wine production with all steps is available at champagne, Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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