Selecting

All production methods for sparkling wine have one purpose: create enough carbon dioxide to make it “bubbly”.

There are three basic methods to create sparkle in a sparkling wine:

First is the injection of carbon dioxide out of a carbonator directly into the liquid. This is done primarily for soft drinks. It is a very affordable method but it produces large bubbles that dissipate quickly.

Second is the Metodo Italiano – Charmat process which is predominantly used for Procecco and Asti. The second fermentation is done in large tanks then bottled under pressure. This process produces smaller, longer-lasting bubbles.

Then the third is the traditional method or methode champenoise. Methode Champenoise produces more complex bubbles during the secondary fermentation that occurs in the bottle versus in the tank. As its name implies it is used for champagne production, other higher quality sparkling wines and is a more expensive process than the other methods. The traditional Methode is what is used in the Champagne Region of France

Selecting the right fruit is crucial for high quality sparkling wine. Grapes used for Champagne are picked when sugar levels are lower and the acid levels are higher. The grapes used are traditionally Pinot Noir, Chardonnay and Pinot Meunier. The ratio depends on the soil and micro climate of the region. There is a tendency to replace the Pinot Meunier with a larger percentage of Chardonnay or Pinot Noir resulting in higher quality wine.

Primary fermentation begins like any other wine fermentation, converting the sugar in the grapes into alcohol while the carbon dioxide is escaping from the large fermentation tanks. This produces the base wine which is very acidic to the palate.