{"id":4551,"date":"2026-02-19T15:16:47","date_gmt":"2026-02-19T15:16:47","guid":{"rendered":"https:\/\/www.labadiola.it\/?p=4551"},"modified":"2026-02-19T15:19:17","modified_gmt":"2026-02-19T15:19:17","slug":"metodo-classico-tradizione-tecnica-e-qualita","status":"publish","type":"post","link":"https:\/\/www.labadiola.it\/en\/metodo-classico-tradizione-tecnica-e-qualita\/","title":{"rendered":"Traditional Method: tradition, technique and quality"},"content":{"rendered":"<p class=\"translation-block\">When people think of sparkling wine, they often imagine Prosecco or fresh, light, easy-drinking bubbles. But there is a far more complex, prestigious and artisanal production method that gives life to some of the most elegant sparkling wines in the world: the <strong>Metodo Classico<\/strong>, also known as m\u00e9thode champenoise.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>It is the method used for Champagne, Franciacorta, Trentodoc and for high-end productions that place elegance, complexity and ageing potential at the center.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What is the Metodo Classico?<\/h2>\n\n\n\n<p class=\"translation-block\">The Metodo Classico involves a <strong>second fermentation directly in the bottle<\/strong>. One decision that changes everything: timing, costs, aromas, structure and persistence.<\/p>\n\n\n\n<p>The process includes:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"translation-block\"><strong>Base wine<\/strong>: a selected cuv\u00e9e, typically made from Chardonnay, Pinot Noir, Pinot Meunier or Pinot Blanc.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Tirage<\/strong>: addition of yeasts and sugars to the bottle.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Second fermentation in bottle<\/strong>: this is where the bubbles are created \u2014 natural, fine and delicate.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Ageing on the lees<\/strong>: the yeasts remain in the bottle for a minimum of 18 months, often much longer, releasing complex aromas and depth.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Remuage<\/strong>: gradual rotation and tilting of the bottles to collect the lees in the neck, clarifying the wine before disgorgement.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Disgorgement (d\u00e9gorgement)<\/strong>: removal of the spent yeasts, often using the \u00e0 la glace method.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Dosage<\/strong>: addition of the liqueur d\u2019exp\u00e9dition, the winery\u2019s secret recipe, defining the final style (Brut, Extra Brut, Pas Dos\u00e9, etc.).<\/li>\n<\/ul>\n\n\n\n<p class=\"translation-block\">The result is a <strong>fine, persistent, creamy<\/strong> mousse accompanied by deep aromas of:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>bread crust<\/li>\n\n\n\n<li>yeast<\/li>\n\n\n\n<li>pastry<\/li>\n\n\n\n<li>hazelnut<\/li>\n\n\n\n<li>buttery and vanilla notes (depending on the grape variety)<\/li>\n<\/ul>\n\n\n\n<p class=\"translation-block\">The structure allows the sparkling wine to <strong>mature and evolve over time<\/strong>, like a great reserve wine.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Metodo Classico vs Charmat Method<\/h2>\n\n\n\n<p>To understand why the Metodo Classico is so special, it helps to compare it with the Charmat (or Martinotti) Method, used for example for Prosecco.<\/p>\n\n\n\n<p><strong>Charmat Method (Prosecco, Asti, etc.)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"translation-block\">Second fermentation in pressurized tanks (autoclaves).<\/li>\n\n\n\n<li>Faster production.<\/li>\n\n\n\n<li>Fresh, fruity aromas.<\/li>\n\n\n\n<li>Larger, less persistent bubbles.<\/li>\n<\/ul>\n\n\n\n<p><strong>Metodo Classico (Champagne, Franciacorta, etc.)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"translation-block\">Second fermentation in bottle.<\/li>\n\n\n\n<li>Requires years of work.<\/li>\n\n\n\n<li>Greater complexity and structure.<\/li>\n\n\n\n<li>Extremely fine, creamy and persistent bubbles.<\/li>\n\n\n\n<li>Strong ageing potential.<\/li>\n<\/ul>\n\n\n\n<p class=\"translation-block\">In short: <strong>Charmat is immediacy; Metodo Classico is depth.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading translation-block\">Ventiquattro<mark class=\"has-inline-color has-vivid-red-color\">nodi<\/mark>: the Metodo Classico of the Lucchesi Hills<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.labadiola.it\/wp-content\/uploads\/2025\/01\/la-badiola-prodotti-50-1024x683.jpg\" alt=\"Colline lucchesi e vitigno\" class=\"wp-image-3610\" srcset=\"https:\/\/www.labadiola.it\/wp-content\/uploads\/2025\/01\/la-badiola-prodotti-50-1024x683.jpg 1024w, https:\/\/www.labadiola.it\/wp-content\/uploads\/2025\/01\/la-badiola-prodotti-50-300x200.jpg 300w, https:\/\/www.labadiola.it\/wp-content\/uploads\/2025\/01\/la-badiola-prodotti-50-768x512.jpg 768w, https:\/\/www.labadiola.it\/wp-content\/uploads\/2025\/01\/la-badiola-prodotti-50-1536x1024.jpg 1536w, https:\/\/www.labadiola.it\/wp-content\/uploads\/2025\/01\/la-badiola-prodotti-50-18x12.jpg 18w, https:\/\/www.labadiola.it\/wp-content\/uploads\/2025\/01\/la-badiola-prodotti-50-940x627.jpg 940w, https:\/\/www.labadiola.it\/wp-content\/uploads\/2025\/01\/la-badiola-prodotti-50.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"translation-block\">Within this context stands Ventiquattro<mark class=\"has-inline-color has-vivid-red-color\">nodi<\/mark>, the sparkling wine by <strong>La Badiola<\/strong>, which has chosen the Metodo Classico to create a high-profile sparkling wine.<\/p>\n\n\n\n<p class=\"translation-block\">It is <strong>the only Metodo Classico produced in the Lucchesi Hills<\/strong> \u2014 a distinction that enhances the territory and places it in a higher quality tier.<\/p>\n\n\n\n<p><strong>Key Features<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><strong>100% Chardonnay<\/strong> \u2013 an elegant and internationally recognized choice. <\/strong>\u2013 scelta elegante e internazionale.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>36 months on the lees<\/strong> \u2013 extended ageing typical of premium sparkling wines.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Color<\/strong>: bright straw yellow with golden reflections.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Perlage<\/strong>: fine, dense and persistent.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Aromas<\/strong>: vanilla, yeast, bread crust and fragrant notes.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Taste<\/strong>: fresh, savory, mineral, with an elegant and persistent finish.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Serving temperature<\/strong>: 8\u201310 \u00b0C.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Food pairings<\/strong>: perfect for refined aperitifs, risottos, fish, delicate white meats and soft cheeses.<\/li>\n<\/ul>\n\n\n\n<p><strong>Why choose a Metodo Classico?<\/strong><\/p>\n\n\n\n<p>It means choosing:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>a slow, artisanal production process<\/li>\n\n\n\n<li>greater complexity<\/li>\n\n\n\n<li>more elegance on the palate<\/li>\n\n\n\n<li>finer bubbles<\/li>\n\n\n\n<li>real ageing potential<\/li>\n<\/ul>\n\n\n\n<p class=\"translation-block\">And in the case of <strong>Ventiquattro<mark class=\"has-inline-color has-vivid-red-color\">nodi<\/mark><\/strong>, it also means choosing<strong> a unique expression of the Lucchese territory <\/strong>\u2014 a small excellence waiting to be discovered.<\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p class=\"translation-block\">When people think of sparkling wine, they often imagine Prosecco or fresh, light, easy-drinking bubbles. But there is a far more complex, prestigious and artisanal production method that gives life to some of the most elegant sparkling wines in the world: the <strong>Metodo Classico<\/strong>, also known as m\u00e9thode champenoise.<\/p>","protected":false},"author":1,"featured_media":3839,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[108],"tags":[],"class_list":["post-4551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-denominazioni-e-certificazioni"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Metodo Classico: tradizione, tecnica e qualit\u00e0 - La Badiola<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.labadiola.it\/en\/metodo-classico-tradizione-tecnica-e-qualita\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Metodo Classico: tradizione, tecnica e qualit\u00e0 - La Badiola\" \/>\n<meta property=\"og:description\" content=\"Quando si parla di spumante, spesso si pensa al Prosecco o comunque a bollicine fresche, immediate, leggere. Ma esiste un metodo di produzione molto pi\u00f9 complesso, prestigioso e artigianale che d\u00e0 origine ai vini spumanti pi\u00f9 eleganti al mondo: il Metodo Classico, conosciuto anche come m\u00e9thode champenoise.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.labadiola.it\/en\/metodo-classico-tradizione-tecnica-e-qualita\/\" \/>\n<meta property=\"og:site_name\" content=\"La Badiola\" \/>\n<meta property=\"article:author\" content=\"https:\/\/it-it.facebook.com\/aziendaagricolalabadiola\" \/>\n<meta property=\"article:published_time\" content=\"2026-02-19T15:16:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-19T15:19:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.labadiola.it\/wp-content\/uploads\/2025\/03\/BAD1123-copia-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2362\" \/>\n\t<meta property=\"og:image:height\" content=\"1575\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Azienda Agricola La Badiola\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Azienda Agricola La Badiola\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/metodo-classico-tradizione-tecnica-e-qualita\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/metodo-classico-tradizione-tecnica-e-qualita\\\/\"},\"author\":{\"name\":\"Azienda Agricola La Badiola\",\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/#\\\/schema\\\/person\\\/0956dbba4a8f74834cc2f3ea26d78d11\"},\"headline\":\"Metodo Classico: tradizione, tecnica e qualit\u00e0\",\"datePublished\":\"2026-02-19T15:16:47+00:00\",\"dateModified\":\"2026-02-19T15:19:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/metodo-classico-tradizione-tecnica-e-qualita\\\/\"},\"wordCount\":525,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/metodo-classico-tradizione-tecnica-e-qualita\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.labadiola.it\\\/wp-content\\\/uploads\\\/2025\\\/03\\\/BAD1123-copia-2.jpg\",\"articleSection\":[\"Denominazioni e Certificazioni\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.labadiola.it\\\/metodo-classico-tradizione-tecnica-e-qualita\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.labadiola.it\\\/metodo-classico-tradizione-tecnica-e-qualita\\\/\",\"url\":\"https:\\\/\\\/www.labadiola.it\\\/metodo-classico-tradizione-tecnica-e-qualita\\\/\",\"name\":\"Metodo Classico: tradizione, tecnica e qualit\u00e0 - 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