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Ancestral method
The ancestreal method goes by many names in different French regions, such as "rurale", "artisanale" and "gaillacoise". It is by far the oldest method for producing sparkling wines and predates the traditional method by almost 200 years. The Limoux wine now called Blanquette de Limoux, believed by wine historians to be the world's first sparkling wine, was produced in this region in 1531 by the monks at the abbey in Saint-Hilaire. Wines produced with the ancestral method include wines from Gaillac AOC, Bugey wine and Blanquette de Limoux.

The primary fermentation is not fully achieved when the wine is bottled. It means that the gas is produced by the natural grape's sugar, and the malo-lactique fermentation hasn't been done. Unlike the traditional method there is no disgorging and no dosage.

The method generally produces wines that are heavily aromatic with comparatively low alcohol content, sometimes as low as 6%. Most wines are somewhat cloudy from the lees, will be at their best after 1-3 years and will not improve with further storage. The wines are often slightly sweet, but brut (dry) varieties are also produced. The method's main weakness is that the production process is difficult to control and therefore requires great skill. Premium quality wines produced by the ancestral method, often by small organically minded growers, are complex and highly distinctive. They go well as apéritifs or dessert wine with fruity dishes.

Dioise method
This method is used for the Clairette de Die AOC where it is officially recognized as the ancestral dioise process. In contrast with the ancestral method yeast production is controlled by chilling and the wines are filtered so that the wine becomes clear. For this, the bottles are emptied, then the emptied bottles are cleaned and refilled. The dioise method is used in inter alias the Drôme valley and the Dioise region in France, and for Asti Spumante produced in Canelli in the Piedmont region in Italy.

Continuous method
The secondary fermentation takes place in steel tanks with special rings, or with added oak chips. The wine is circulated slowly and is fairly clear when bottled.