Spumante Metodo Classico

The Classic Method is a sparkling wine production system based on the principle of refermentation in the bottle. The classic method was born in France, in the region known as Champagne and famous for the sparkling wine that bears its name. Tradition has it that at the end of the 17th century, Abbot Pierre Pérignon of the Hautvillers monastery (better known as Dom Perignon) discovered the method of refermentation of wine in the bottle during a pilgrimage to Limoux, in the Languedoc-Roussillon region. Historical sources are rather confused as to how Dom Perignon developed the sparkling wine production method that remains linked to his name. Some say that Champagne was discovered thanks to an error during the preparation of some white wines in the monastery. The explosion of some bottles made the monk realize that there was dissolved gas in the wine. According to another version, it seems that Pérignon added sugar before bottling the wines, to make them referment and make them sparkling. Pérignon understood the role of the second fermentation and worked to refine the technique, creating the method of sparkling wine that spread throughout the world as the “Méthode Champenoise”. Following several legal disputes, at the end of the last century the Champagne wine brand and the method for its production were protected. Its production method, if applied outside the area of ​​origin, could no longer refer to Champagne and was renamed “Méthode Classico”. The classic method sparkling wines produced in France outside of Champagne are called “Crémant”, in reference to the vanilla notes impressed by the yeasts on the perfume of these wines.