méthode dioise



  • a local term in the Clairette de Die AOC in the Rhône region of France for a method of making sparkling wine that is similar to the méthode rurale. The wine is fermented slowly at low temperatures for several months, then filtered and bottled. Once bottled, the wine starts to warm up and the fermentation process starts again naturally, creating carbon dioxide gas as a by-product, which creates bubbles in the wine. The sediment at the bottom of the bottles is removed by decanting and filtering the wine in a pressurised container to retain the effervescence, and the wine is bottled again in fresh bottles. Wine made by this method must have it stated on the label.