(Eng: traditional method, Sp: metodo tradicional)
A sparkling wine production technique, widely regarded as the best, in which the wine undergoes a secondary fermentation in the bottle. Yeast and sugar are added to a bottle of base wine. The bottle is then sealed and the secondary fermentation takes place. This creates the carbon dioxide, and as this cannot escape, the bubbles are trapped in the bottle. Champagne and Cava both must be produced by this method and it is used in the production of premium sparkling wine around the world.
