Great points on the Charmat method last week from Alycia Abreu, inderpal singh, Michael Markarian and Daniel Veit. It is interesting being in Italy and hearing it referred to as Martinotti method, love the pride there. His design used wood barrels and established the principal method. Charmat came along and improved upon it when stainless steel became commercially available and viable.
This week: Methode Ancestrale
How does this technique work and where in the wine world would you classically see this? Name 3 examples from anywhere.
In the Method Ancestrale the primary fermentation is inhibited through temperature control and filtration. The cold temperature allows fermentation to to cease for a period of time and then slowly warm up encouraging fermentation to begin again, creating C02 and alcohol. There is disgorgement and riddling, however no expedition liqueur.
3 classic areas
Examples would be:
Patrick Botex La Cuielle,
Onward Suisan Valley Malvasia
St. Rey Chenin from Sacramento River Delta
"Oldest of the old is new": nowadays it is often marketed as the ever-so-fashionable Pet-Nat or Pétillant Naturel
I didn't think Methode Ancestrale was riddled or disgorged? I thought it was sealed with the lees, before the fermentation has finished, which causes the CO2 to dissolve and create the sparkle, and then opened to be consumed.
From what I have learned, Methode Ancestral Wines begin fermentation in tank and are then completed in the bottle where the CO2 is formed without disgorgement. Because of this method, the lees stay within the bottle, the wine tends to remain slightly cloudy as well as have slight but noticeable residual sugar.
We are seeing a few producers in Ontario Canada create “Pet-Nat” wines and have had guests request them as well.
A great question and prompted a little research which I found that Pet Nat seems to have quite a few producers doing this in the Loire Valley and Alsace such as:
Florent Cosme in Vouvray
Mikael Bouges in Tourraine
Laurent Barth in Alsace
I thought the same!