Definition: Ancestral, artisanal method

A method used to produce sparkling wines in a simpler way than the traditional method. The wine is bottled during fermentation. Fermentation stops naturally due to a lack of oxygen. The dissolved carbon dioxide remains in the wine. A deposit of lees forms, which is sometimes removed by racking or disgorging. Some products are sold on lees, without disgorging, at an advantageous price. This is the case, for example, with the AOC Blanquette Méthode Ancestrale from the Limoux region in the Aude department.