Dry, bright and aromatic, this has notes of fresh apple and crisp pear, plus a touch of herb. The méthode ancestrale involves finishing the first fermentation in the bottle rather than, as with méthode Champenois, having a second fermentation.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.