Sparkling wine production
Base wine is bottled with sugar and yeast & secondary fermentation occurs in bottle. Yeast is then removed by riddling and the bottle topped up and sealed with a cork.
Widely used for quality sparkling wines e.g. Champagne.
|Widely recognised as producing the highest quality product.||Expensive in space, time and labour|
Dissolving carbon dioxide into a base wine in a pressurised tank.
Used for the cheapest sparkling wines.
|Quick, cheap and easy to perform||Bubbles are large and aggressive
No lees contact effect
Must be labelled ‘aerated’
|Cuve Close, Bulk or Charmat
Sugar and yeast are added to the base wine in a pressurised tank, which may contain agitators to increase yeast contact.
After fermentation, the yeast is cooled, clarified, and then bottled under pressure.
Widely used, e.g. in Prosecco & German Sekt.
|Economies of scale and space.
More homogenous product
Can produces more ‘fruity’ wine styles
|Less lees contact effect|
Wine is bottled with yeast and sugar and undergoes secondary AF in the bottle. Wine is cooled, bottles decanted into bulk tanks, wine filtered & re-bottled.
Used in Australia & USA.
Machinery is expensive.
|Similar quality to traditional method, but more practical.
Product can be labelled ‘fermented in a bottle’
|Machinery is expensive.|
- Méthode Rurale
- Continuous flow method
- Méthode Dioise
- Asti method