Sometimes called the Traditional Method this method is considered the premier method of making sparkling wine. This process requires secondary fermentation to happen inside the bottle. The wine then spends time aging on its lees, which impacts its aromas, flavors, and texture. The Champagne methods involve time-consuming riddling and disgorgement. It produces notes of yeast and nuts along with a soft and creamy mouthfeel.
Also called the Tank Method, this is the method used to produce Prosecco. During the process, the wine transferred from its first fermentation vat to a large sealed pressurized tank where it undergoes secondary fermentation. This method produces lighter and more fruit-forward sparkling wines because they don’t spend time on lees and are released immediately after bottling.
In this technique, the sparkling wine goes through secondary fermentation within the bottle and is stored on its lees and then it is transferred to a tank where it is filtered. This eliminates the costly steps of riddling and disgorgement while maintaining the character of the lees aging. These wines typically have the nutty notes of the Champagne Methods and the fruit-forwardness of the Charmat Method.