19/10/2026
Méthode traditionnelle involves a second fermentation in the bottle, followed by ageing on lees and a series of labour-intensive steps before the w**e is ready for release. Depending on the style, the process can take years.
So why commit to it?
For Rudi Bauer of Quartz Reef, the answer lies in what happens during ageing.
Watch all the short episodes: https://www.therealreview.com/2026/10/14/sparkling-w**es-of-new-zealand/
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