The "Méthode Ancestrale" is a traditional winemaking technique primarily used in the production of sparkling wines, particularly in the Limoux region of France. This method involves a natural fermentation process where the wine undergoes its primary fermentation in barrels, followed by a secondary fermentation in the bottle. This results in a unique flavor profile and fine bubbles. Unlike the more common Champagne method, which adds sugar and yeast for the second fermentation, the "Méthode Ancestrale" relies solely on the natural sugars present in the grapes. This approach often leads to a more rustic and complex taste, appealing to those who appreciate traditional winemaking practices.