Méthode traditionnelle

French · traditional method

Traditional method (méthode traditionnelle) is an EU term requiring second fermentation in the bottle, at least nine months uninterrupted on lees in the same undertaking, and separation by disgorging; synonyms include "classical method".1

The terms are reserved for products with a protected designation of origin or a third-country geographical indication that meet the conditions.2 Other forms listed in the Regulation include "bottle-fermented by the traditional method" and "classical traditional method".2 The Italian equivalent is metodo classico.

The looser term bottle-fermented also allows filtering instead of disgorging.2 EU Crémant must meet these traditional method conditions.2 See traditional method.

See also

Traditional methodMethodsBottle-fermentedGlossaryMetodo classicoGlossaryLabel terms in EU lawMethodscrémantGlossary

Sources

  1. legislation.gov.uk (copy of EU OJ text). Commission Delegated Regulation (EU) 2019/33, Article 53 (terms referring to certain production methods), original version as adopted (2018-10-17)
  2. EUR-Lex. Commission Delegated Regulation (EU) 2019/33 (consolidated text), Articles 47, 48, 49, 53, 54 and Annex III Part A (2023-12-08)

Facts checked on 2026-10-19