How is Sparkling Wine Made?

Sparkling wine is a popular type of wine that is known for its effervescence and celebratory nature.

But how is sparkling wine made? In this article, we’ll explore the two main methods of sparkling wine production: the traditional method and the Charmat method.

The Traditional Method

The traditional method, also known as the méthode champenoise, is the most common method of sparkling wine production.

This method is used to produce famous sparkling wines such as Champagne, Cava, and Prosecco.

Step 1: Base Wine Production

The first step in the traditional method of sparkling wine production is to produce a base wine. This wine is typically made from a blend of different grape varieties, such as Chardonnay, Pinot Noir, and Pinot Meunier. The grapes are harvested and pressed, and the juice is fermented in stainless steel tanks.

Step 2: Blending

After the base wine has been produced, the winemaker will blend different batches of wine together to create the desired flavor profile. This is done to ensure consistency in the final product.

Step 3: Secondary Fermentation

The next step in the traditional method is to induce a second fermentation in the bottle. A mixture of yeast and sugar called the liqueur de tirage, is added to the base wine in the bottle. The bottle is then sealed with a crown cap and placed in a cool, dark cellar to ferment.

During the secondary fermentation, the yeast consumes the sugar and produces carbon dioxide gas. This gas is trapped in the bottle, creating the effervescence that is characteristic of sparkling wine.

Step 4: Aging

After the secondary fermentation is complete, the wine is left to age on the lees. The lees are the dead yeast cells that remain in the bottle after the fermentation process. The wine is aged for a minimum of 12 months, but many sparkling wines are aged for much longer.

During the aging process, the lees break down and release compounds that give the wine its characteristic flavors and aromas. The longer the wine is aged on the lees, the more complex and developed the flavors will be.

Step 5: Riddling

After the wine has been aged on the lees, it is time to remove the yeast sediment from the bottle. This is done through a process called riddling, or remuage. The bottles are placed in a riddling rack, which holds them at a 45-degree angle with the neck pointing downward. The rack is then rotated and angled in different directions, causing the yeast sediment to settle in the neck of the bottle.

Step 6: Disgorging

Once the yeast sediment has settled in the neck of the bottle, it is time to remove it through a process called disgorging. The neck of the bottle is frozen, and the crown cap is removed. The pressure in the bottle causes the frozen plug of yeast to shoot out of the bottle.

Step 7: Dosage

After the yeast sediment has been removed, the wine is topped up with a mixture of wine and sugar, called the dosage. The dosage is used to adjust the sweetness level of the wine. The amount of sugar added to the dosage will depend on the desired sweetness level of the final product.

Step 8: Corking and Aging

After the dosage has been added, the bottle is corked with a cork and wire cage, and the wine is left to age for a final period of time. The length of time that the wine is aged after disgorging will vary depending on the producer and the style of the wine.

The Charmat Method

The Charmat method, also known as the tank method or cuve close, is a faster and less expensive method of sparkling wine production.

This method is used to produce wines such as Prosecco and Asti Spumante.

Step 1: Base Wine Production

The first step in the Charmat method is to produce a base wine, which is made in the same way as the traditional method.

Step 2: Secondary Fermentation

After the base wine has been produced, it is transferred to a large stainless steel tank. The liqueur de tirage is added to the tank, and the wine is left to ferment for a period of time.

Step 3: Aging

After the secondary fermentation is complete, the wine is left to age in the tank for a period of time. The length of time that the wine is aged will depend on the producer and the desired style of the wine.

Step 4: Filtering and Bottling

After the wine has been aged, it is filtered to remove any sediment or yeast cells. The wine is then bottled under pressure, using a bottling line that can handle the carbon dioxide gas produced during the fermentation process.

Step 5: Dosage

After the wine has been bottled, the dosage is added to adjust the sweetness level of the wine. The amount of sugar added to the dosage will depend on the desired sweetness level of the final product.

Step 6: Corking and Aging

After the dosage has been added, the bottles are corked with a cork and wire cage, and the wine is left to age for a final period of time. The length of time that the wine is aged after bottling will vary depending on the producer and the style of the wine.