The traditional method initially involves creating a still wine.

Alcoholic fermentation is therefore completed entirely in vats or tuns. At the end of the maturing period chosen by the wine maker, the still wine is bottled. Sugar and yeast are then added. The yeast will transform the added sugar into alcohol over the bottle fermentation period. The carbon dioxide produced during this second alcoholic fermentation is trapped in the bottle and retained by a metal cap. It is the production of this gas, which is trapped, dissolved at pressure and spread through the wine that gives the wine its characteristic fizz when the bottle is opened.

The sparkling wine produced using the traditional method on the Barbossi Estate has a lovely rosé colour. It can be enjoyed as a pre-dinner aperitif or at the end of a meal.