03 · Making Beginner

How sparkling wine is made

The bubbles in sparkling wine all originate from CO₂ produced by yeast fermentation — but the method used to create them varies enormously, from the painstaking traditional method of Champagne to the simple injection of carbonation in the cheapest wines. The method shapes everything: texture, complexity, flavour and price.

The five methods

Traditional method Méthode champenoise / Cap Classique / Cava / Crémant

Second fermentation in bottle. Lees ageing in bottle. Riddling and disgorgement. Highest quality; most complex.

Examples: Champagne, Cava, Crémant, Franciacorta, Cap Classique (SA), English sparkling wine

Tank method Charmat / Martinotti method

Second fermentation in large sealed tank (autoclave), not in bottle. Faster, cheaper, preserves fresh fruit aromas. Lower complexity.

Examples: Prosecco, Cava (some), many commercial sparkling wines

Ancestral method Pétillant Naturel (Pét-Nat)

Bottled during primary fermentation — no second fermentation added. CO₂ from original fermentation creates bubbles. Often unfiltered, hazy, with residual yeast.

Examples: Pét-Nat wines globally, Clairette de Die Tradition, Bugey Cerdon

Transfer method Transfer method

Second fermentation in bottle (like traditional), but instead of disgorgement, wine is filtered into a tank and rebottled. Consistent dosage; lower labour cost than traditional.

Examples: Some Australian and German sparkling wines, certain Crémant

Carbonation Forced carbonation

CO₂ injected into still wine under pressure. Like carbonating a soft drink. Cheapest method; bubbles are large and dissipate quickly.

Examples: Very inexpensive sparkling wine; most bag-in-box sparkling

The traditional method in detail

The traditional method (méthode champenoise in Champagne, méthode traditionnelle elsewhere) involves two complete fermentations: first, base wines are fermented to dryness; second, a small addition of sugar and yeast (liqueur de tirage) is added to the bottled wine, triggering a second fermentation that produces CO₂. The wine ages on the resulting lees. After riddling and disgorgement, the dosage is added to set the final sweetness level. See dosage in the glossary for how sweetness is calibrated. The Champagne guide covers the regional context.

Why method affects style

The traditional method adds complexity through autolysis (yeast breakdown) during bottle ageing — brioche, toast, cream. The tank method preserves primary fruit (Prosecco\'s green apple and white pear come through clearly precisely because the wine doesn\'t sit on lees). The ancestral method preserves the original terroir character without secondary yeast influence. Choosing a sparkling wine means partly choosing which type of complexity you want. See red, white, rosé and sparkling methods for how sparkling production fits within the broader winemaking framework.

Sources: CIVC (Comité Champagne) (traditional method technical standards); WSET (sparkling wine production curricula); OIV (sparkling wine definitions and international standards). Last updated: 2026-10-20. Corrections via the contact form.

Questions

About sparkling wine production.

Why does Champagne cost more than Prosecco?

The price difference reflects production method and ageing requirements. Champagne is made by the traditional method: each bottle undergoes a second fermentation in bottle, requires at least 15 months of lees ageing (three years for vintage), and must be individually riddled and disgorged. This is labour-intensive and slow. Prosecco uses the tank method (Charmat): second fermentation occurs in large pressurised tanks, which is faster, cheaper and produces consistent results across large volumes. The tank method also preserves Prosecco's delicate floral, green apple primary fruit — the traditional method would add yeast-derived complexity the grape is not suited for. Neither method is superior in absolute terms; they suit different grape varieties and wine styles.

What is lees ageing and why does it matter?

After the second fermentation in bottle (traditional method), the yeast cells die and settle as a sediment — the lees. The wine is then aged in contact with these dead yeast cells. During this autolysis (self-digestion of the yeast), the yeast cells break down and release compounds that add complexity: brioche, toast, biscuit, dough, and a creamy texture. The longer the lees ageing, the more pronounced these characters. Champagne non-vintage: minimum 15 months lees contact. Vintage Champagne: minimum three years. Prestige cuvées: often 8–10 years. This is why vintage Champagne has more toasty, complex character than NV. See lees in the glossary for more on what lees are.

What is riddling (remuage) and why is it needed?

After lees ageing, the dead yeast sediment must be removed from the bottle (disgorgement) before the wine can be sold. Riddling is the process of gradually moving the sediment from the side of the bottle to rest against the crown cap in the neck, ready for removal. Traditionally done by hand (turning and tilting each bottle fractionally each day over 6–8 weeks), modern Champagne houses use automated gyropallettes — metal cages that hold hundreds of bottles and perform the same movement in 7–10 days. After riddling, the neck is frozen in a brine bath, the crown cap is removed, and the frozen plug of sediment is ejected by the CO₂ pressure (disgorgement). The bottle is then topped up with the dosage (wine and sugar) and sealed with its cork.

What is a pét-nat and how does it differ from Champagne?

Pétillant Naturel (pét-nat) is made by the ancestral method — the oldest technique for making sparkling wine. The still wine is bottled while primary fermentation is still completing. The CO₂ produced by the remaining fermentation creates the bubbles naturally. Unlike the traditional method, there is no second fermentation with added yeast and sugar — just the original fermentation completing in bottle. Pét-nat is typically lower pressure (gentle bubbles), often slightly hazy from residual yeast, and can have residual sweetness if fermentation didn't fully complete. It is the favourite style of the natural wine movement — minimal intervention, no additions, terroir-transparent.