6 words to impress with the Metodo Classico - Coppo

Remuage and the Charmat method. Pupitres and liqueur de tirage. Dégorgement, sur lies, and pas dosé. The magic of bubbles also lies in words. Especially since the joyful Benedictine monk Dom Pérignon perfected the production techniques of sparkling wine, irreversibly influencing its dictionary.

If you got lost in some French terms, don’t worry, we at Casa Coppo understand. For over a century, ever since the first method for producing Italian sparkling wine was patented in Canelli, we have been producing quality sparkling wines, which today receive recognition and awards from guides.

So, get yourself a Metodo Classico, invite your partner to dinner, and amaze them with a volley of very French and sparkling idioms. Ça va sans dire, you’ll make a great impression!

Champenoise (bonus word: sur lies)

We must start here. The méthode champenoise is the traditional technique, the Metodo Classico, which for at least 300 years has distinguished the artisanal production of sparkling wine. It involves a series of manual operations and long waiting times that lead the wine to referment in the bottle and develop its aromas, remaining in the cellar for a long time, sur lies, that is, on the same yeasts that generated fermentation.

Cuvée (bonus word: millésime)

The starting point is the “base wine,” which can be made up of an assembly (the cuvée) of different grape varieties, with the most common being pinot noir and chardonnay. If the cuvée consists of 85% grapes from the same vintage, then the sparkling wine will deserve the designation “millésime,” and the vintage of the harvest can be indicated on the label. This is the case with our Clelia Coppo, Riserva Coppo, and Piero Coppo, considered premium sparkling wines because they can age over time and express the specificity of each individual harvest.

Prise de mousse (bonus word: liqueur de tirage)

To obtain the sparkling character of a Metodo Classico, selected yeasts and sugar (liqueur de tirage) are added to the wine, inducing a second fermentation. The carbon dioxide released will thus remain “trapped” in the bottles: here is the “mousse taking.” Once the refermentation is complete, the wine is aged in contact with the yeasts for a period that varies according to the producer’s choices: the most important sparkling wines can mature for several years. The yeasts do not exhaust their activity but continue to give the wine finesse and aromatic complexity.

Remuage (bonus word: dégorgement)

To remove the yeast residue, the bottles are tilted on special racks called pupitres, where the processing called remuage will begin. This operation, performed manually, involves subjecting the bottles to a daily alternation of shaking and rotating to bring the sediments down to the neck of the bottle and then remove them. The yeasts are removed with disgorgement. The modern technique involves freezing the neck of the bottle and the liquid contained in that portion: the subsequent opening of the cork and the internal pressure will “shoot out” the ice block that has trapped the yeast sediments.

Liqueur d’expedition (bonus word: à votre santé)

To top up the bottles opened during disgorging, there are various methods. You can intervene by adding a “dosage syrup” (liqueur d’expedition), or you can use the same wine, creating a so-called “zero dosage” sparkling wine. In most cases, the syrup consists of wine and sugar, but sometimes, a minimal amount of distilled spirits is used: this is the “signature” of the cellar master, the final brushstroke to the complex oenological masterpiece represented by the Metodo Classico.

And now it’s time to raise a toast: à votre santé!