The Classic Method is the production process of the sparkling wine characterized by the second fermentation; therefore, the sparkling process happens directly in the bottle. The base of sparkling wines is usually made up of a cuvée, that is a mixture between different types of wines and / or aged ones (unless it is a vintage sparkling wine, that is produced with only one wine aged on the same year), which is bottled with the addition of a selection of sugars and yeasts (tirage). In the bottle, the wine ferments the second time by resting in a horizontal position for an average duration of 24/36 months, with peaks of even 120 or more.
At this point the remuage phase begins: each bottle is rotated by 1/8 and slightly tilted with the cap downwards to allow the fermentation residues to deposit in the neck. When the bottle reaches a vertical position, the neck is frozen with special equipment. This is how the disgorgement (dégorgement) proceeds: the bottle is uncorked and the frozen lees are expelled. The last steps are the dosage, with the addition of a mixture of sugars and wine to restore the part of wine expelled, and the final corking. The Classic Method gives life to more structured and full-bodied wines, with richer notes mainly linked to yeast and a finer and more persistent taste.