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MÉTHODE TRADITIONNELLE – TIME, TENSION, AND QUIET MASTERYMéthode Traditionnelle is the most exacting and revered method for producing fine sparkling wine in the world. It is a slow, deliberate process where secondary fermentation occurs naturally inside each individual bottle — creating bubbles not by force, but by patience.
At Quartz Reef Wines, Méthode Traditionnelle is not a technique we borrow. It is a discipline we live by. From our biodynamic vineyards in the Bendigo sub-region of Central Otago, our sparkling wines are shaped by alpine light, cold nights and quartz-rich soils.
The result is New Zealand sparkling wine of natural purity, fine tension and quiet authority — wines built slowly, with intention.
Méthode Traditionnelle, also known as the traditional method, refers to sparkling wine made through a second fermentation that takes place in the very bottle from which the wine is ultimately poured. It is the same method used in Champagne and remains the global benchmark for premium sparkling wine.
The process involves:
Fermenting a still base wine
Bottling with yeast and sugar to initiate a second fermentation
Naturally trapping carbon dioxide to form fine, persistent bubbles
Extended ageing on lees
Riddling and disgorgement to remove yeast sediment
This slow, bottle-by-bottle method builds layers of complexity, texture and longevity that simply cannot be achieved through tank fermentation or injected carbonation.
While Prosecco and many commercial sparkling wines complete fermentation in large pressurised tanks, Méthode Traditionnelle finishes its second fermentation inside each individual bottle.
The difference is immediately evident:
Bubble quality
Traditional method produces fine, persistent bubbles. Tank-method wines show larger bubbles that dissipate more quickly.
Texture
Extended contact with yeast (lees) builds a creamy, layered mouthfeel.
Ageing potential
Méthode Traditionnelle wines can evolve for many years. Tank wines are designed for immediate release and consumption.
Complexity
Traditional method wines develop savoury notes of brioche, toast and almond over time.
This is why Méthode Traditionnelle remains the gold standard for serious sparkling wine.
Central Otago offers rare natural conditions for crafting premium Méthode Traditionnelle sparkling wines:
High-altitude vineyards
Cold nights that preserve natural acidity
Intense sunlight that ripens flavour without sacrificing freshness
Low disease pressure due to the region’s dry climate
These conditions allow grapes to reach full flavour maturity while retaining the bright acidity essential for fine sparkling wine. The result is clarity, tension and longevity in the finished wine.
In Bendigo, where Quartz Reef is based, these attributes are further amplified by quartz-rich soils and dramatic diurnal temperature shifts.
Quartz Reef is Demeter-certified biodynamic. This holistic farming approach treats the vineyard as a complete living system, strengthening vine balance, soil life and fruit integrity.
For sparkling wine, biodynamics delivers:
Naturally balanced sugar and acid levels
Reduced need for intervention during fermentation
Greater aromatic precision
Clearer expression of site
Every bottling reflects the full growing cycle of the vineyard, guided by lunar rhythms and regenerative soil health rather than chemical shortcuts.
Our Méthode Traditionnelle follows the classical discipline, step by uncompromising step:
Harvest
Grapes are picked earlier than for still wines to capture vibrant natural acidity.
Base wine fermentation
Primary fermentation produces a fresh, low-alcohol still wine.
Tirage & second fermentation
The wine is bottled with yeast and sugar to begin natural bubble formation.
Lees ageing
Bottles rest quietly on their lees for extended periods, often several years.
Riddling
Bottles are gradually turned so sediment collects in the neck.
Disgorgement
The yeast plug is frozen and removed, leaving the wine crystal clear.
Dosage & final corking
A small amount of wine and sugar is added if required before final sealing.
Each bottle undergoes this entire journey individually, making Méthode Traditionnelle inherently labour-intensive and deeply time-driven.
Quartz Reef produces a tightly focused range of premium Méthode Traditionnelle sparkling wines crafted from biodynamic Bendigo fruit.
Vintage Rosé - coming in 2026
Each wine is shaped by extended lees ageing, precise acidity and the unmistakable clarity of Central Otago fruit.
While each cuvée carries its own nuance, typical flavour characteristics include:
Citrus zest, green apple and white peach
Fine autolytic notes of brioche and toasted almond
Linear acidity with a creamy mid-palate
A dry, mineral-driven finish
Central Otago Méthode Traditionnelle tends toward precision and tension rather than richness, making it exceptionally food-friendly.
Méthode Traditionnelle is one of the most versatile wines at the table. Classic pairings include:
Fresh oysters and shellfish
Tempura and lightly fried dishes
Soft and hard cheeses
Roast poultry
Light seafood and sushi
The natural acidity and fine mousse cleanse the palate and sharpen every flavour.
Well-made Méthode Traditionnelle continues to evolve beautifully for many years after disgorgement. With time, primary fruit gives way to:
Toasted brioche
Hazelnut and pastry
Savoury depth
Softer, fully integrated mousse
Stored at consistent cool temperatures, these wines mature with grace, complexity and quiet confidence.
Visitors to Quartz Reef can witness Méthode Traditionnelle in motion — from riddling racks to long-term lees ageing. Guided tastings reveal the discipline behind each cuvée and the profound influence of Bendigo’s alpine climate.
Traditional method sparkling is never rushed. It matures silently in darkness until it is ready to speak.
Méthode Traditionnelle is not a shortcut. It is a commitment to time, restraint and natural fermentation. In New Zealand’s most alpine wine region, Quartz Reef applies this discipline to biodynamic Central Otago fruit, creating sparkling wines of finesse, energy and enduring structure.
These are wines shaped by years, not weeks.
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