Yes, sparkling wine can be made using the traditional method without disgorgement. This process, known as “sur lie” or “méthode rurale,” involves leaving the lees (dead yeast cells) in the bottle rather than removing them through disgorgement. While disgorgement is the most common method for producing sparkling wines, sur lie offers a unique flavor profile and texture that some winemakers prefer.
Traditional Method with Disgorgement
Before diving into the details of sur lie production, let’s first understand the traditional method with disgorgement:
- Primary fermentation: Grapes are harvested and pressed to create a base wine.
- Secondary fermentation: The base wine is bottled with a mixture of yeast and sugar to create bubbles. The wine is then aged on the lees for an extended period.
- Disgorgement: The lees are removed from the bottle, and a dosage (a mixture of wine and sugar) is added to adjust sweetness.
Sur Lie Method
Now, let’s explore how sparkling wine can be made using the traditional method without disgorgement:
- Primary fermentation: Similar to the traditional method, grapes are pressed, and the juice is fermented into a base wine.
- Secondary fermentation: The base wine is bottled with yeast and sugar to induce carbonation. Instead of removing the lees, the wine is left on the lees for an extended period.
- No disgorgement: Unlike the traditional method, where the lees are removed, sur lie sparkling wines are not disgorged. This means that the lees remain in the bottle.
Benefits of Sur Lie Method
Sur lie sparkling wines offer several benefits compared to traditional disgorged sparkling wines:
- Complexity: The lees contribute to the complexity of the wine, adding flavors of bread, brioche, and nuttiness.
- Creamier texture: The lees also provide a creamy texture to the wine, giving it a rich mouthfeel.
- Extended aging potential: Sur lie wines can age for longer periods due to the protection offered by the lees.
Challenges of Sur Lie Method
While sur lie production has its advantages, there are also some challenges associated with this method:
- Sediment: The presence of lees in the bottle can result in sediment, which may not be visually appealing to consumers.
- Yeast autolysis: Extended contact with the lees can lead to yeast autolysis, which produces off-flavors in the wine if not managed properly.
- Inconsistent results: Sur lie production requires careful monitoring and expertise to achieve consistent results, as the lees can interact differently with each batch of wine.
Examples of Sur Lie Sparkling Wines
Several wineries around the world produce sur lie sparkling wines, showcasing the unique character of this method:
- Champagne Fleury: This biodynamic Champagne producer is known for its sur lie bottlings, offering rich and textured wines.
- Franciacorta Ca’ del Bosco: This Italian winery produces sur lie Franciacorta wines with a creamy mouthfeel and complex aromas.