Behind the Bubbles: How is sparkling wine made?

Sparkling wine is defined by one simple characteristic: bubbles! But what lies behind those delightful fizzes varies significantly across the globe, with each region applying its own unique touch. At Wine&Earth, we celebrate this diversity by offering a curated selection of sparkling wines that embody different traditions and techniques (see our Celebration Case if you're curious!).  

The Traditional Method: Tried and Tested  

Often referred to as the Champagne method, the traditional method is the gold standard for producing sparkling wines. This process dates back to around 1650 and was popularised by Benedictine monk Dom Perignon in the Champagne region of France. Although it’s labour-intensive and time-consuming, many believe it yields the highest-quality sparkling wines with remarkable complexity and longevity. 

The magic happens during a secondary fermentation inside the bottle. After the initial fermentation, a mixture of sugar and yeast, known as liqueur de tirage, is added to the base wine. This sparks a second fermentation, producing carbon dioxide (the bubbles we love!), a touch more alcohol, and lees—dead yeast cells that contribute to the wine's texture and richness during its aging process. 

Once the wine has matured, winemakers use a process called riddling (or remuage) to remove the sediment. They invert the bottles so that the lees settle in the neck, which is then frozen. When the cap is removed, the pressure ejects the sediment, and a mixture of sugar and wine, called dosage, is added before the final corking. The commitment to this method reflects the passion for quality in sparkling wine production. 

The Ancestral Method: A Bit More Niche!  

The ancestral method, which produces wines commonly known as petillant naturel or pet nat, is the original way to create sparkling wine. This method skips the complexities of a second fermentation. Instead, the wine is bottled while it’s still fermenting, allowing the bubbles to develop naturally as the fermentation continues. If timed perfectly, the resulting wine is often nearly dry with a hint of residual sugar, making for a refreshing and fruity experience. 

The Charmat Method: Innovation Meets Efficiency 

In 1895, Italian winemaker Federico Martinotti developed a quicker method for producing sparkling wine, later refined by Frenchman Eugene Charmat. This method, known as the Charmat or Tank Method, begins like the traditional method but takes place in large stainless steel pressure tanks. After the base wine undergoes a secondary fermentation in the tank, the carbon dioxide is infused into the wine, creating the bubbles we enjoy. This efficient process takes only two to six weeks, making it a popular choice for producing sparkling wines in larger quantities. 

Carbonation: The Quick Fix 

The simplest method for creating sparkling wine involves forcing carbon dioxide gas into the wine. While this technique produces fizzy wines, the bubbles tend to be coarser, and they may not last as long once opened. 

Celebrate Sparkling Wine with Wine&Earth 

At Wine&Earth, we are thrilled to showcase some of our finest sparkling wines in our Celebration Case this month. Each selection highlights the unique craftsmanship and diverse methods behind sparkling wine production. Whether you're planning a festive gathering or preparing for New Year's Eve, our collection is sure to elevate your celebrations. 

Explore our offerings and discover the perfect bubbly to toast the special moments in your life!