Méthode Ancestrale

Méthode Ancestrale [pronunciation: mé-tod  an-sés-tral]

Also known as Méthode rural, this is one of the oldest known methods of making bubbly, characterized by the interruption of the primary fermentation process. In the Méthode Ancestrale, wine is bottled before the primary fermentation process is complete, then sealed with a crown cap. As the wine ferments, carbon dioxide will form and become trapped in the bottle, creating bubbles. 

This method is used to make pét-nat, and results in cloudy finish with funky aromas. 

See also: Pétillant Naturel, Secondary Fermentation 
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