Bussay Winery – Méthode Ancestrale, 2020

An „ancient methode” sparkling wine made from Traminer.
As the wine gets close to the end of the fermentation process, it is filled in pressure-resistant bottles, this way the fermentation is completed inside the bottle which is conducive to the formation of the finest bubbles. The bottle fermented sparkling wine shows a creamy, leesy character with a pressure of 2-3 bars of CO2.
The wines can be served with their lees without fining but also following disgorgement. Disgorgement is the process when bottles are stored upside down and cooled down for a few hours or days and then opened in a vat containing water to facilitate the removal of the lees collected in the bottlenecks.