The basic principle is the same as for the ancestral method.

All the sugar comes from the grapes. The process is controlled by very sophisticated, modern equipment and techniques. In essence, it is the ancestral method made safer by elements from the transfer method. Chilling and filtration are the two methods used to regulate yeast action.

• Final alcohol content : 9.5% vol.
• Residual sugar : around 50 g/L.

The Drôme Valley and the Diois region in France are examples of regions where this method is used: Clairette de Die. Asti Spumante made in Canelli (Piedmont, Italy) is made from the same grape variety with the same modern method.