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Traditional Method Sparkling Wine
This time - honoured specialized method of sparkling wine production is the same as used in Champagne, France and other quality sparkling wine producing areas of the world. Bruce’s 24 years of winemaking experience includes being winemaker for two leading sparkling wineries in British Columbia before bringing his skills to Nova Scotia. Natural bottle fermentation and aging in the same bottle that it is sold in is the foundation of Traditional Method (also called Methode Classique); fine persistent bubbles and yeast aromas and flavours are its trademark. We believe that Nova Scotia’s unique cool climate wine region will be well known in the world for this authentic style and L’Acadie Vineyards Brut and Rose, the first Traditional Method sparkling wines to be released in Nova Scotia, are already benchmarking well nationally and internationally.
Grapes – our cool climate can ripen grapes at moderate sugar levels with retention of natural acidity, a difficulty in warmer wine regions. Sparkling winemakers seek lower sugar levels so that alcohols are not too high for this delicate style. Ripe grapes are key and merely picking early in warmer areas does not ensure ripeness.
Harvest – ripe grapes are hand- picked at moderate sugar levels and slightly higher acids than grapes for still wine production. This delicate wine style then requires gentle whole cluster pressing and low press yield fractions to avoid tannins from the grape skins.
Fermentation – there are two fermentations, first in tank or barrel at low temperatures and then, once bottled with a crown cap, a second ferment to produce the characteristic delicate fine bubbles and yeast aromas.
Aging – bottles are aged, tirage, on their sides in our in-ground constant temperature tirage cellar. Our sparkling wines are aged from one to five years and during this period the yeast sediment in the bottle imparts a bready yeasty flavour to the wine that is celebrated in well made Champagnes.
Riddling and Disgorging – after aging, the bottles are inverted in riddling racks made in Champagne, France and hand turned once a day for 20 days to move the yeast sediment down to the neck. The yeast in the bottle necks is then frozen. Skillful hand disgorging follows where the cap is removed and the natural pressure pushes out the frozen yeast making it clear. Dosage, or sweetened wine, can be added to influence the style and balance the natural acidity. A champagne cork and wirehood are applied.
For more information on Sparkling Wine see Sparkling Wine Facts |