I would describe it as follows:

The Ancestral method is a sparkling wine production method using yeasts and sugars of the grapes as opposed to the "technological" approach where, through the "liqueur de triage", selected sugar and yeast is added.

With the Ancestral method, fermentation is slowed down and paused by the cold, retaining a sufficient sugar content to ensure the recovery of the same after bottling, with no further additions of sugar and yeast.

The second fermentation in the bottle, which generates carbon dioxide bubbles in the wine, is practiced without adding sugar, using only those that remained after the first fermentation.

Ancestral, originates from French ancestre, ancestor, meaning "dating back to the distant past": in fact, it was once the only way to get sparkling wines.

PERFORMANCE CHARACTERISTICS OF ANCESTRAL METHOD

• Sparkling wines of marked personality with intense aroma and flavour of ripe fruit (the mature fruit is the most characteristic note)

• Body, texture and softness and unmarked acidity

• Strong presence of fragrance and flavour of the original vine

• Minor interventions and the absence of corrections in favour of greater "naturalness" of the product

• Grain of delicate bubbles, polite and not aggressive that allows a more balanced taste

This type of production requires a lot of carefulness in the process of wine making and before that requires the highest quality grapes and sugar content. Only a healthy agriculture and a limited production generate excellent sparkling wines with this method.

You can taste these wines visiting Castello di Stefanago Winery and the ancient village of Fortunago Oltrepò Pavese. At Stefanago you will discover features wines and fine bubbles, that contribute to the revitalization of the reputation of this area rich in history.

Link: www.castellodistefanago.it
Link: Castello di Stefanago