Metodo classico

Italian · classic method

Metodo classico is the Italian name for the traditional (bottle-fermented) method; the Asti disciplinare equates it with "metodo tradizionale" and requires at least nine months on lees.1,2

The term follows the EU traditional method rules: second fermentation in the bottle, at least nine months on lees and separation by disgorging.3

Italian appellations set their own minimums on top: Franciacorta requires 18 months on lees, Trento DOC 15 months, and Oltrepò Pavese metodo classico 15 months.4,5,6 Asti metodo classico likewise requires at least nine months on lees in the same company.7 See Franciacorta, Trento DOC, Asti and ageing minimums.

See also

Méthode traditionnelleGlossaryFranciacortaRegionsTrento DOCRegionsTraditional methodMethodsMinimum ageing by appellationMethods

Sources

  1. Regione Piemonte. Disciplinare di produzione DOCG Asti (2025-01)
  2. 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)
  3. EUR-Lex. Commission Delegated Regulation (EU) 2019/33 (consolidated text), Articles 47, 48, 49, 53, 54 and Annex III Part A (2023-12-08)
  4. Consorzio per la tutela del Franciacorta. Franciacorta DOCG production regulations (English translation), as amended 17 July 2017 (2017-07-17)
  5. Camera di Commercio di Trento. Disciplinare di produzione DOC Trento (modificato con DM 30.11.2011) (2011-11-30)
  6. Associazione Italiana Sommelier (aisitalia.it). Disciplinare DOCG Oltrepò Pavese metodo classico (DM 7.03.2014), reproduction (2014-03-07)
  7. Regione Piemonte. Disciplinare di produzione DOCG Asti (2025-01)

Facts checked on 2026-10-19