wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Méthode dioise

Process commonly used in the northern Rhône for the production of sparkling wine. A corresponding appellation is called Clairette de Die. The freshly pressed grape must is cooled to minus 3 °Celsius for 48 hours before fermentation and then left to ferment at low temperatures for four months. The unfermented, sweet and still wine is then bottled, where it continues to ferment to an alcohol content of around 7.5% vol. After six to twelve months, the wine is drawn off through a tube in the crown cork, leaving the yeast residue in the bottle. The wine is then filled into new bottles, but no dosage is added. The Méthode rurale is a similar method.

Voices of our members

Dr. Edgar Müller

I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.

Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

The world's largest Lexicon of wine terms.

26,381 Keywords · 46,989 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,661 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS