In November 2015, Metodo Classico was officially presented in the wonderful Bossea Caves, in the municipality of Frabosa Soprana, province of Cuneo. The product is the result of a project started in 2008, with a name that already explained its genesis.
All beers produced by Teo Musso undergo a second fermentation in the bottle, but in this case the concept is taken to the extreme with the aim of exploring the most intimate secrets and most hidden nuances of this technique. To this purpose, in 2008 we started to plan three long-term refermentation cycles. Each lasts two years and takes places in the cellars of wine-maker Fontanafredda, where we work in cooperation with the enologists who have developed “Alta Langa”, a spumante sparkling wine. This method, called “Metodo Classico”, originates in the world of wine and can be adapted very well to beer production.
Baladin “Metodo Classico” makes no use of wine by-products, such as grapes, must or yeasts. The first production was made in February 2014 and bottled on March 5th the same year. For Teo - who was born on this day - it was a great birthday present for his 50 years. The 11,680 produced bottles rested – technically speaking, they lied on lees – for 18 months in the brewery. The degorgement, i.e. the process of opening each bottle to eliminate any excess yeast, was carried out between October 7th and 30th, 2015. It was a long process which required the work of many expert hands and blessed us with many surprises and emotions.
The bottle itself, 900 grams of glass (the necessary weight to withstand the extremely high pressures caused by fermentation) is a tribute to the beginnings of Baladin. It has the same shape as the original bottle adopted by Teo in 1997, which he feels almost emotionally attached to. The result is a beer with a high alcohol content and fine perlage. But we don’t want to give too much away, as it is worth discovering it by yourselves. We are confident it will amaze and make you fall in love with it at first sip… in fact, at first smell. For Teo, Baladin “Metodo Classico” has been a challenge, a new experience and a way to up his game in the complex world of fermentation.