Vilaura specialises exclusively in the production of Methode Traditionelle sparkling wines from New Zealand’s key growing regions.

The classic technique called Methode Traditionelle, also known as the Methode Champenoise, is a labour intensive process which involves secondary fermentation in the bottle, resulting in the creation of fine bubbles and a wine with complex flavour.

Made predominately from Chardonnay and Pinot Noir, Methode Traditionelle is renowed for its vibrant acidity, elegant structure and lively bubbles. It is the process used in the Champagne region of France to produce Champagne that we call the Traditional Method or Methode Traditionelle.

Grapes are harvested earlier to retain higher acidity levels while sugar levels are lower. Base wine is produced during the primary alcoholic fermentation. Base wines are subsequently blended to then undergo a second fermentation in the bottle under crown seal. During this fermentation the Carbon Dioxide cannot escape and is therefore trapped in the wine in solution.

These bottles are stored in the cellar horizontally for an extended period of time, while slowly the yeast cells break down and contribute to the flavour profile of the wine. Riddling is required after ageing to consolidate these yeast cells to the neck of the bottle. Disgorgement is the process in which the yeast is removed from the bottle. This then allows the open bottle to be topped with liqueur d’expédition, generally a small amount of sugar determining the overall sweetness level of the wine before the cork is used to seal the bottle.