2015 methode ancestrale portfolio
At Bella we produce our sparkling wines in the traditional method to showcase a single varietal, from a single vineyard and a single vintage. The traditional method implies a second fermentation happens in the bottle to produce the bubbles you enjoy so much. After the primary fermentation (which occurs in tank and/or barrel) the juice is filtered and then a sugar and yeast mixture is added to trigger a second fermentation in the bottle. Through the process of riddling, and then finally disgorging, the dead yeast (or lees) is removed from the bottle while maintaining the bubbles.
But it hasn’t always been so … allow us to introduce you to Methode Ancestrale.
The origins of sparkling wine are a bit murky but the story goes as such: in the 15th century some monks believing their still wine had fully fermented bottled the juice and laid it down. When spring came, and the temperatures warmed up, bottles started exploding everywhere! Those that didn’t explode under the pressure of a continued fermentation tasted fantastic and sparkling wine was created. Ancestrale wine making is extremely high risk and must be carefully controlled in order to produce the desired results. Because of the ancestrale method’s volatility the traditional method evolved as the second fermentation in the bottle is more controlled and stable.
Starting with the 2014 vintage, we wanted to make a truly natural wine crafted in the ancient ways so we brought to market Western Canada’s first natural Ancestrale sparking wine. After whole cluster pressing the grapes, the juice wild ferments in a neutral barrel and at precisely the right moment (we do have a few enhanced technologies over the monks!) the juice is hand bottled by gravity flow and allowed to finish fermenting in the bottle. As you can imagine, without filtering, the ancestrale contains significant quantities of natural lees and some particulates from the original pressing. Through riddling, and disgorging, we can remove almost all of the sediment but some will remain. Also, without filtering the wine maintains a natural cloudiness that will dissipate over time.
What makes this wine natural?
Nothing has been added. We press grapes, the juice goes into barrel and then a bottle. There is absolutely no intervention and no filtering. You will never taste a more intensely flavored sparkling wine than an ancestrale. We hope you enjoy this style of sparkling wine.
What’s in a name?
In the United States methode ancestrale is commonly referred to as “pét-nat” which is short for pétillant naturel. In Italy, before the 1980’s, most Proseccos were made in the “col fondo” style (aka the ancestrale methode). As you can see from the links this ancient style of wine is making quite the comeback. What ever you call it, old is the new black.
- 2015 Methode Ancestrale Rosé
- Assemblage – 100% Beaumont Vineyard Certified Organic Gamay Noir
- Released March 25th, 2016
- Specifics: pH 2.98 | TA 8.6 | Alc. 11.2% | RS 2.5
- Product 750ml: CSPC +549626 | $40.00 | 30 cases
- 2015 Methode Ancestrale Brut
- Assemblage – 100% Keremeos Organic Chardonnay
- Released March 25th, 2016
- Specifics: pH 3.31 | TA 5.6 | Alc. 10.8% | RS 17.0
- Product 750ml: CSPC +843219 | $40.00 | 41 cases