{"id":6896,"date":"2025-04-22T12:36:49","date_gmt":"2025-04-22T10:36:49","guid":{"rendered":"https:\/\/www.lenzowinery.com\/?p=6896"},"modified":"2025-04-30T15:28:12","modified_gmt":"2025-04-30T13:28:12","slug":"metodo-ancestrale","status":"publish","type":"post","link":"https:\/\/www.lenzowinery.com\/en\/2025\/04\/22\/metodo-ancestrale\/","title":{"rendered":"Ancestral Method Wines: All about the Traditional Sparkling Wine Making Technique"},"content":{"rendered":"
\"vini-metodo-ancestrale\"<\/figure>\n\n\n\n

The ancestral wines<\/strong> have returned to centre stage in the wine world. But what exactly are they and why are they attracting so much interest? In this article we will explore the definition of ancestral wine, how the ancestral method<\/strong> (also known as rural method or m\u00e9thode ancestrale), its historical origins and development over time, the main differences compared to the classic method, the advantages and peculiarities of these wines, the areas of production today in Italy and around the world with the most widely used grapes, up to the current trends that see a great return of ancestral wines among wine enthusiasts.<\/p>\n\n\n\n\n\n\n

What is an ancestral wine?<\/h2>\n\n\n\n

The term ancestral wine refers to a sparkling or sparkling wine produced by the so-called ancestral method, the oldest sparkling wine-making method still in use. It is also called the rural method and, in international circles, known as m\u00e9thode ancestrale. In practice, these are wines made by allowing the refermentation to take place naturally in the bottle thanks to the residual sugars in the wine, without adding sugar or external yeasts. This traditional process makes exclusive use of the indigenous yeasts present in the grapes and interrupts the primary fermentation before all the sugars are consumed, and then completes it inside the bottle. The result is a genuine \u2018bottomless\u2019 sparkling wine, often slightly cloudy because disgorging (removal of the yeast from the bottle) is not carried out. This cloudiness and the deposit of yeast at the bottom are not defects, but typical characteristics: on the contrary, they contribute to the development of particular aromas of bread crust and marked yeasty scents due to the presence of the yeasts. Ancestral wines tend to have a rustic and authentic profile, with more delicate and less aggressive bubbles than other industrial sparkling wines, but with lively and pleasant acidity and flavour. An ancestral wine is the fruit of an ancient approach in which nature regulates the rhythm of fermentation. It is no coincidence that, despite its humble rural origins, today this type has become popular among enthusiasts seeking wines with authenticity, uniqueness and naturalness of flavour.<\/p>\n\n\n\n

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How does the ancestral method work?<\/h2>\n\n\n\n

The ancestral method is a production process based on a single alcoholic fermentation, conducted in two stages (first in the tank and completed in the bottle) without the addition of sugar or foreign yeasts at the bottling stage. Below, we take a step-by-step look at the typical stages in the production of an ancestral wine:
1) Grape harvest<\/strong> - Grapes destined for ancestral wine are harvested, often slightly in advance of full ripeness. This ensures fresher acids and a non excessive sugar content, ideal for obtaining a light wine and maintaining a natural residual sugar. The grapes can be harvested by hand; the important thing is that they are healthy, as the method will not use correctives such as extra sugar or selected yeasts
2) Crushing and initial fermentation<\/strong> - The grapes are gently pressed to extract the must and preserve the indigenous yeasts naturally present on the skins. The must then begins primary alcoholic fermentation in temperature-controlled stainless steel tanks. When a part of the sugars has been transformed into alcohol, the producer interrupts or slows down the fermentation by lowering the temperature of the tank. In this way, sufficient residual sugars remain in the wine to ensure a second fermentation phase later on.
3) Bottling<\/strong> - The partially fermented wine (still sweet and rich in suspended yeasts) is bottled and closed, traditionally without filtering and without adding yeast or sugar. Everything needed for re-fermentation is already naturally present in the liquid. A cork suitable for holding the internal pressure is often used for sealing, or corks tied with cages. Bottling is carried out in winter, when the wine is cold and fermentation almost at a standstill, in order to preserve the residual sugars until spring.
4) Re-fermentation in the bottle<\/strong> - As temperatures rise in spring, the natural yeasts \u2018awaken\u2019 and start fermenting the remaining sugars directly in the bottle. In this second fermentation phase (which is actually the completion of the first), the yeasts produce additional alcohol and carbon dioxide (CO\u2082). Since the bottle is hermetically sealed, the CO\u2082 cannot disperse and remains dissolved in the wine, generating the bubbles and internal pressure typical of a sparkling wine. This process is called mousse taking, which is similar to what happens in the classic method, but here achieved without external intervention. Refermentation in the bottle typically takes a few days or weeks to exhaust all the sugars. The bottles during this phase and immediately after are kept in the cellar away from light, at a cool, constant temperature (~12-15\u00b0C) and without vibration, until fermentation is complete.
5) Maturation on the lees in the bottle<\/strong> - Once fermentation is complete, the wine remains in the bottle on its spent yeasts (fine lees) for a certain period of ageing. This period can vary greatly: some ancestral wines are marketed after only a few months, others rest on the lees for years, depending on the style and choices of the producer. During prolonged contact with the yeasts, the wine develops further aromatic complexity (notes of bread, biscuit, dried fruit) and a rounder structure on the palate, similar to the classic method with long ageing. However, in the ancestral method, ageing is often shorter than in the classic method, as the intention is to maintain freshness and liveliness.
6) No disgorgement<\/strong> - A distinctive feature of ancestral wines is that disgorging is not carried out: the bottles do not undergo the expulsion of spent yeast from the neck as happens in the classic method. The yeast deposit therefore remains inside the bottle, giving rise to the classic cloudy or slightly turbid (bottomed) appearance. The yeast bottom is edible and rich in substances that enrich the wine. When serving, one can choose whether to pour the wine slowly, leaving the sediment in the bottle for a clear glass, or to shake the bottle slightly to put the lees back into suspension and enjoy the wine in its entirety. In some cases, especially for markets less accustomed to veiled wine, some producers perform a slight disgorgement or filtration to make the product clearer. As a rule, the ancestral wines are without dosage, i.e. without the addition of sugar after frothing, resulting in dryness or with barely perceptible residue, and moderate alcohol.<\/p>\n\n\n\n


At the end of this process, an artisanal sparkling wine is obtained that can be enjoyed either as an aperitif or as an informal meal wine. It is important to note that, due to the spontaneous nature of the method, each bottle may differ slightly: ancestral wines of the same vintage often have different nuances from bottle to bottle, reflecting their vitality and craftsmanship<\/p>\n\n\n\n

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Historical origins of the ancestral method<\/h2>\n\n\n\n

The ancestral method has its roots in ancient times and is recognised as the first sparkling wine method used by man. It is believed that the first bubbles in history originated this way - even some claim as far back as Roman times - although the first concrete documentation dates back to the late Middle Ages\/Renaissance. A famous story places the origin of the ancestral method in the 16th century in the south of France. In Limoux, a small town in Languedoc, the Benedictine monks of the Abbey of Saint-Hilaire are said to have bottled a local white wine believing that fermentation had finished, when in fact it had only stopped with the winter cold. In spring, as the temperature rose, the bottled wine spontaneously started fermenting again, producing carbonic gas and causing many bottles to explode due to the accumulated pressure. Some bottles, however, resisted and the result was a pleasantly sparkling wine: the rural (or ancestral) m\u00e9thode was born. This was around 1530, well before people deliberately started making sparkling wine. It was not until more than a century later, around 1668, that Dom P\u00e9rignon in Champagne deepened his studies on controlled refermentation. By understanding how to avoid accidental explosions and how to obtain more stable bubbles, he laid the foundations of what would become the modern Champenoise method (or classic method). The difference was substantial: the Champagne method involved the controlled addition of sugar and yeast to trigger a second fermentation in the bottle, allowing better control of the process and the end result. In other words, Dom P\u00e9rignon helped transform a fortuitous discovery (the ancestral method) into a deliberate and repeatable technique (the classic method). Meanwhile, the old method continued to be used in rural areas. In various regions of Europe, farmers produced sparkling wines for family consumption using residual natural sugar. Even in many parts of Italy, before the industrial era, it was common for wine to \u2018go sparkling\u2019 on its own in the spring: our grandparents would bottle the not quite dry wine after the harvest and leave it in the cellar to re-ferment. This was done without perhaps full scientific knowledge, but by empirical wisdom handed down. Such home-made wines were often consumed locally and not put on the market, because they were considered rustic products. With the advent of controlled sparkling methods in the 19th and 20th centuries, the ancestral practice faded into the background and survived almost only as a local tradition. In Italy, the advent of clearer and more predictable sparkling wines relegated bottom wines to the rank of peasant curiosities, often not bottled professionally. Yet, in recent decades, there has been a rediscovery: what was the \u2018poor\u2019 method of the peasantry has thus entered contemporary production as a conscious choice, enhancing the ancestral wine-making tradition.<\/p>\n\n\n\n

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Advantages and peculiarities of ancestral wines<\/h2>\n\n\n\n

I vini ancestrali possiedono una serie di peculiarit\u00e0 e vantaggi che li rendono unici e sempre pi\u00f9 apprezzati da un’ampia fascia di consumatori. Ecco le principali caratteristiche di questi vini:<\/p>\n\n\n\n

– Naturalit\u00e0 e autenticit\u00e0 produttiva<\/strong>: Essendo ottenuti senza aggiunta di zuccheri o lieviti estranei e spesso senza chiarifiche n\u00e9 filtrazioni, i vini ancestrali sono considerati tra i pi\u00f9 naturali. Sfruttano i lieviti indigeni dell\u2019uva e la dolcezza naturale del mosto, e ci\u00f2 si traduce in un prodotto che riflette fedelmente la materia prima e il territorio. Il concetto di terroir \u00e8 esaltato: i lieviti autoctoni presenti sulle bucce partecipano alla fermentazione e contribuiscono a esprimere il vero carattere del luogo di origine del vino\u200b. Ogni bottiglia pu\u00f2 raccontare la storia dell\u2019annata e del vigneto in modo genuino, senza interventi correttivi. Chi cerca vini \u201cveri\u201d e poco artefatti trova negli ancestrali un terreno fertile.<\/p>\n\n\n\n

– Low sulphur and few additives: <\/strong>Many ancestral method producers also adopt a minimalist philosophy in sulphiting. These wines are often bottled without added sulphites or with a very low sulphur dose, thanks to the natural protection provided by the CO\u2082 and the reduced environment of the closed bottle. The absence of repeated disgorging and decanting also reduces oxidation, allowing preservatives to be limited. The result is wines perceived as \u2018lighter\u2019 and digestible by some sulphite-sensitive consumers. In addition, as the wine does not undergo tight filtration, no oenological aids are often added, keeping the wine as pure as possible.<\/p>\n\n\n\n

– Delicate and integrated bubbles:<\/strong> Ancestral wines generally have moderate pressure (sometimes classified as semi-sparkling). The bubbles are finely diffused and less aggressive on the palate, offering a creamy but soft froth. This gentle effervescence, combined with the lack of sugar dosage, makes them extremely drinkable. The carbon dioxide does not overpower the taste but blends in, giving crispness and liveliness to the sip.<\/p>\n\n\n\n

– Low alcohol content:<\/strong> Ancestral wines often have a relatively low or moderate alcohol content (generally between 10% and 12% vol). This is because the grapes can be harvested a little earlier and no sugar is added to increase the alcohol. The result is fresh, light wines, ideal as aperitifs or to accompany not too structured dishes. The low alcohol content also makes them suitable for light-hearted consumption, for example in summer.<\/p>\n\n\n\n

– Unique organoleptic profile:<\/strong> Thanks to prolonged contact with yeasts and the absence of filtration, ancestral wines develop distinctive flavours and aromas. Typically, we can find notes of fresh bread, citrus, fresh fruit and sometimes light notes of almond or honey depending on the grape. The presence of the yeast background can also give a full taste sensation and a slight turbidity that paradoxically increases the perception of softness on the palate. These are wines that are constantly evolving: the same bottle, tasted months apart, may have developed different nuances due to the action of the yeast that continues slowly. This dynamic complexity is an advantage for those who like to experiment: each sip may reserve a few surprises.<\/p>\n\n\n\n

– Tradition and craftsmanship:<\/strong> Buying an ancestral wine often means supporting small artisanal producers and traditional methods that were in danger of being lost. There is a cultural value in drinking a wine made \u2018the old-fashioned way\u2019. These products embody sustainability and rural wisdom. For many enthusiasts, the appeal also lies in the gesture of gently turning the bottle upside down to awaken the bottom and in serving a wine that visually communicates its authenticity.<\/p>\n\n\n\n

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Where is ancestral wine produced today?<\/h2>\n\n\n\n

The ancestral wine is now produced in several regions, each with its own interpretation and a strong link to the territory:<\/p>\n\n\n\n

Sicily<\/a>:<\/strong> La Sicilia rappresenta un crocevia storico per la viticoltura ancestrale, grazie alla sua tradizione vinicola antichissima e alla grande variet\u00e0 di uve autoctone. I produttori siciliani stanno riscoprendo le tecniche di vinificazione tradizionali, per valorizzare il patrimonio vitivinicolo dell\u2019isola. Le variet\u00e0 come il Grillo, il Nero d\u2019Avola e la Catarratto sono le protagoniste di questi vini. Grazie al clima caldo e soleggiato, le uve raggiungono una maturazione perfetta per dare vita a vini frizzanti naturali, freschi e minerali. Diverse zone sono diventate importanti focolai di produzione di vini ancestrali, grazie anche all’interesse per il biologico e il naturale che sta crescendo in tutta la regione.<\/p>\n\n\n\n

Italy:<\/strong> In tutta Italia, il vino ancestrale sta vivendo una rinascita, con molte regioni che stanno riscoprendo e valorizzando le tecniche tradizionali di vinificazione. Ad esempio, in Veneto, produttori di Prosecco stanno creando versioni ancestrali, in cui il vino viene rifermentato in bottiglia senza aggiunta di lieviti o zuccheri. Anche in Emilia-Romagna, patria del Lambrusco, i produttori stanno riscoprendo i vini col fondo, utilizzando uve come il Lambrusco di Sorbara e la Malvasia di Candia per ottenere vini freschi e frizzanti, ma con un approccio totalmente naturale. In Lombardia, il Franciacorta sta facendo piccoli esperimenti con il metodo ancestrale, cercando di applicare tecniche pi\u00f9 naturali pur mantenendo una qualit\u00e0 alta e riconosciuta. Anche in Toscana, alcune piccole cantine stanno provando a produrre vini ancestrali da uve come il Trebbiano e il Sangiovese, enfatizzando la freschezza e l’autenticit\u00e0 dei territori.<\/p>\n\n\n\n

Rest of the World:<\/strong> Il fenomeno del vino ancestrale non si limita all’Italia, ma sta prendendo piede anche in altre regioni del mondo. In Francia, per esempio, le aree della Linguadoca e della Loira sono molto attive nella produzione di P\u00e9t-Nat, utilizzando variet\u00e0 come Chenin Blanc, Gamay e Mauzac. La Spagna, in particolare la Catalogna, sta riscoprendo il metodo ancestrale per produrre vini freschi e frizzanti da vitigni autoctoni come il Xarel-lo. In Australia, la crescente scena dei vini naturali ha portato diversi produttori a sperimentare con il metodo ancestrale, utilizzando variet\u00e0 locali come il Shiraz per ottenere spumanti frizzanti. <\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

I vini ancestrali sono tornati al centro dell\u2019attenzione nel mondo enologico. Ma cosa sono esattamente e perch\u00e9 stanno suscitando tanto interesse? In questo articolo esploreremo la definizione di vino ancestrale, come funziona nel dettaglio il metodo ancestrale (detto anche metodo rurale o m\u00e9thode ancestrale), le sue origini storiche e sviluppo nel tempo, le differenze principali rispetto al metodo classico, i vantaggi e le peculiarit\u00e0 di questi vini, le aree di produzione oggi in Italia e nel mondo con le uve pi\u00f9 utilizzate, fino alle tendenze attuali che vedono un grande ritorno dei vini ancestrali tra gli appassionati di vino. Che cos\u2019\u00e8 un vino ancestrale? Il termine vino ancestrale si riferisce a un vino frizzante o spumante prodotto con il cosiddetto metodo ancestrale, il pi\u00f9 antico metodo di spumantizzazione ancora in uso\u200b. \u00c8 chiamato anche metodo rurale e, in ambito internazionale, noto come m\u00e9thode ancestrale. In pratica, si tratta di vini ottenuti lasciando che la rifermentazione avvenga naturalmente in bottiglia grazie agli zuccheri residui del vino, senza aggiungere zucchero o lieviti esterni\u200b. Questo processo tradizionale sfrutta esclusivamente i lieviti indigeni presenti nell\u2019uva e interrompe la fermentazione primaria prima che tutti gli zuccheri siano consumati, per poi completarla dentro la bottiglia\u200b. Il risultato \u00e8 un vino frizzante genuino e \u201ccol fondo\u201d, spesso leggermente torbido perch\u00e9 non viene effettuata la sboccatura (rimozione dei lieviti dal bottiglia)\u200b. Questa velatura e il deposito di lieviti sul fondo non sono difetti, ma caratteristiche tipiche: anzi contribuiscono a sviluppare aromi particolari di crosta di pane e sentori lievitati marcati dovuti alla presenza dei lieviti\u200b. I vini ancestrali tendono ad avere un profilo rustico e autentico, con bollicine pi\u00f9 delicate e meno aggressive rispetto ad altri spumanti industriali, ma con acidit\u00e0 e sapidit\u00e0 vivaci e piacevoli\u200b. Un vino ancestrale \u00e8 il frutto di un approccio antico in cui la natura regola il ritmo della fermentazione. Non a caso, nonostante le sue umili origini rurali, oggi questa tipologia \u00e8 diventata popolare tra gli appassionati che cercano vini dall\u2019autenticit\u00e0, unicit\u00e0 e naturalit\u00e0 nei sapori\u200b. Come funziona il metodo ancestrale? Il metodo ancestrale \u00e8 un procedimento produttivo che si basa su un\u2019unica fermentazione alcolica, condotta in due fasi (prima in vasca e completata in bottiglia) senza aggiunte di zucchero o lieviti estranei in fase di imbottigliamento\u200b. Di seguito vediamo passo passo le fasi tipiche di produzione di un vino ancestrale:1) Vendemmia \u2013 Si raccolgono le uve destinate al vino ancestrale, spesso leggermente in anticipo sulla maturazione completa. Ci\u00f2 assicura acidi pi\u00f9 freschi e un tenore zuccherino non eccessivo, ideale per ottenere un vino leggero e per mantenere un residuo zuccherino naturale. Le uve possono essere vendemmiate a mano; l\u2019importante \u00e8 che siano sane, perch\u00e9 il metodo non far\u00e0 uso di correttivi come zuccheri extra o lieviti selezionati\u200b2) Pigiatura e fermentazione iniziale \u2013 I grappoli vengono pressati in modo soffice per estrarre il mosto e preservare i lieviti autoctoni presenti naturalmente sulle bucce\u200b. Il mosto inizia quindi la fermentazione alcolica primaria in vasche di acciaio inox a temperatura controllata. Quando una parte degli zuccheri \u00e8 stata trasformata in alcol, il produttore interrompe o rallenta la fermentazione abbassando la temperatura della vasca\u200b. In questo modo rimane nel vino una quantit\u00e0 di zuccheri residui sufficiente a garantire una seconda fase fermentativa pi\u00f9 avanti.3) Imbottigliamento \u2013 Il vino parzialmente fermentato (ancora dolce e ricco di lieviti in sospensione) viene imbottigliato e chiuso, tradizionalmente senza filtrazioni e senza aggiungere lieviti o zucchero. Tutto ci\u00f2 che serve per la rifermentazione \u00e8 gi\u00e0 presente naturalmente nel liquido. Per la chiusura si impiega spesso un tappo adatto a reggere la pressione interna, o tappi di sughero legati con gabbiette. L\u2019imbottigliamento viene effettuato in inverno, quando il vino \u00e8 freddo e la fermentazione quasi ferma, in modo da conservare gli zuccheri residui fino alla primavera.4) Rifermentazione in bottiglia \u2013 Con l\u2019innalzarsi delle temperature in primavera i lieviti naturali si \u201crisvegliano\u201d e riprendono a fermentare gli zuccheri rimanenti direttamente nella bottiglia\u200b. In questa seconda fase fermentativa (che in realt\u00e0 \u00e8 il completamento della prima) i lieviti producono ulteriore alcol e anidride carbonica (CO\u2082). Poich\u00e9 la bottiglia \u00e8 chiusa ermeticamente, la CO\u2082 non pu\u00f2 disperdersi e rimane disciolta nel vino, generando le bollicine e la pressione interna tipiche di un vino frizzante spumante\u200b. Questo processo \u00e8 detto presa di spuma, analogo a quanto avviene anche nel metodo classico, ma qui ottenuto senza interventi esterni. La rifermentazione in bottiglia richiede tipicamente pochi giorni o settimane per esaurire tutti gli zuccheri. Le bottiglie durante questa fase e subito dopo vengono tenute in cantina al riparo dalla luce, a temperatura fresca e costante (~12-15\u00b0C) e senza vibrazioni, fino a completamento della fermentazione\u200b.5) Affinamento sui lieviti in bottiglia \u2013 Una volta terminata la fermentazione, il vino rimane in bottiglia sui propri lieviti esausti (fecce fini) per un certo periodo di affinamento. Questo periodo pu\u00f2 variare molto: alcuni vini ancestrali vengono commercializzati dopo pochi mesi, altri riposano sui lieviti per anni, a seconda dello stile e delle scelte del produttore\u200b. Durante il contatto prolungato con i lieviti, il vino sviluppa ulteriore complessit\u00e0 aromatica (note di pane, biscotto, frutta secca) e una struttura pi\u00f9 rotonda al palato, similmente a quanto avviene nei metodo classico con lunghi affinamenti. Tuttavia, nel metodo ancestrale spesso gli affinamenti sono pi\u00f9 brevi rispetto, poich\u00e9 l\u2019intento \u00e8 di mantenere freschezza e vivacit\u00e0.6) Nessuna sboccatura \u2013 Una caratteristica distintiva dei vini ancestrali \u00e8 che non viene effettuata la sboccatura: le bottiglie non subiscono l\u2019espulsione dei lieviti esausti dal collo come accade nel metodo classico\u200b. Il deposito di lieviti resta quindi all\u2019interno della bottiglia, dando origine al classico aspetto velato o leggermente torbido (col fondo)\u200b. Il fondo di lievito \u00e8 commestibile e ricco di sostanze che arricchiscono il vino. In mescita si pu\u00f2 scegliere se versare il vino lentamente lasciando il sedimento in bottiglia per avere un calice limpido, oppure agitare leggermente la bottiglia per rimettere in sospensione le fecce e gustare il vino nella sua interezza. In alcuni casi, soprattutto per mercati meno abituati al vino velato, alcuni produttori effettuano una leggera sboccatura o<\/p>","protected":false},"author":5,"featured_media":6907,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,100],"tags":[],"class_list":["post-6896","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-storia-e-cultura-del-vino","category-tecniche-di-produzione"],"featured_image_src":{"landsacpe":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/metodo-ancestrale-1024x445.png",1024,445,true],"list":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/metodo-ancestrale-463x348.png",463,348,true],"medium":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/metodo-ancestrale-300x155.png",300,155,true],"full":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2025\/04\/metodo-ancestrale.png",1024,530,false]},"yoast_head":"\nVini da Metodo Ancestrale: tutto sulla Tecnica Tradizionale di Spumantizzazione - 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