Méthode Traditionnelle or Traditional Method is the method to produce Champagne in France, or Franciacorta in Italy or Cava in Spain. Traditional method sparkling wines are left to rest for at least 9 months. During this time, the yeast that was placed in the bottle imparts wonderful flavours of pastry and biscuit. The longer that the wine rests in contact with the yeast, the more intense and peculiar these flavours become. Our selection includes Metodo Tradizionale of up to 96 months of bottle secondary fermentation in bottle.

Prosecco is usually produced using the alternative Charmat–Martinotti method, in which the secondary fermentation takes place in large stainless steel tanks rather than in each individual bottle for at least 30 days. Higher quality can be achieved with longer fermentations (Charmat Lungo) and our selection includes long fermentations of up to 5 months which allow producers such as Biasiotto to create amazing products that win year over year prestigious awards.