1043:
display relatively low alcohol content, although this is purely a winemaker decision. The wines are sometimes obscure from remaining lees (except those which have been clarified by disgorging). They taste best one to three years after bottling and do not develop with further storage. In general, the wines usually finish fermenting in bottle resulting in them being dry, although there can be some variability with final sugar levels. The method's main challenge is that the production process is difficult to control and therefore requires great skill by the winemaker. The keys to
183:
689:
2268:
871:
1141:
701:
1017:" (intermission) whereby the primary fermentation is completed to dryness, allowing the wine to be naturally cold stabilised and settled, either in an underground cellar or temperature controlled tank. Sweet juice from a second pick of grapes, often from the same vineyard, is then added to the wine, which is then bottled with the fermentation from the second pick juice completing in bottle to produce the bubbles. The advantages of the
991:" method, whereby the primary alcoholic fermentation is interrupted by the act of bottling. The wine goes into bottle, sealed under a crown cap, where the still viable yeast, nutrient and sugar allow the primary fermentation to continue and produce the carbon dioxide that forms the bubbles. Malolactic fermentation may also occur in bottle making a small contribution to the carbon dioxide levels. Unlike the
41:
784:) which means that the bottles are turned with the neck downwards and lightly shaken to move the lees to the neck of the bottle. This is done in small steps where the bottle orientation gradually changes. Finally the inverted bottle necks are cooled so that the precipitation freezes to a small block of ice, the bottles are turned upright and the temporary closure (normally a
1244:. The bubbles created by using this method will be relatively large and volatile. In the European Union sparkling wines made via this method must use terms 'aerated sparkling wine' and 'aerated semi-sparkling wine', supplemented where necessary with the words 'obtained by adding carbon dioxide' or 'obtained by adding
938:, and some North American wines. In Italy the name given to a traditional version of the ancestral method is Col Fondo, which is a process whereby the wine from a harvest is fermented dry and has fresh juice from the following harvest added and is then bottled and released undisgorged. Col Fondo is a variant on the
761:. As the former designation suggests, the method is used for the production of most Champagne, and it is slightly more expensive than the Charmat method. Champagne in bottles of 375 ml, 750 ml and 1.5 liters must be produced with the traditional method, but smaller and larger bottles are usually produced with the
208:. In some commonly used methods the base wine undergoes a secondary fermentation, which encloses the resulting carbon dioxide under excess pressure and binds it to the liquid in the sparkling wine. In this way the carbon dioxide content is created which, after opening the bottle, produces the bubbles. The dead
1084:
is often used as a synonym to transfer method, but is actually a slight twist to the latter. In the transfer method proper, the wine is transferred to a tank directly after ageing on lees, while in the transversage method, the wine is riddled and disgorged before transfer to a tank. Consequently, the
1042:
can often display funky characteristics, not dissimilar to still natural wines, and which represent a stylistic cross-over with traditional styles of sour beer such as lambics and gueuze. Wines can vary from being highly aromatic to relatively neutral depending on the grape varieties used. They often
942:
intermission method, however producers are increasingly dropping the word from their labels as the name was trademarked in 2002 by two local wineries (as the spelling
Colfondo). Although these wineries are not enforcing their trademark rights, they have been unable to come to an agreement with the
795:
Historically the various stages were performed manually but the whole process is now automated for most wines. In connection with the filling of the missing volume, it is common to add a certain amount of sugar dissolved in wine to give the sparkling wine a smoother taste. Sugar addition is called
1037:
can very widely, including a range of colours from white, red, pink and orange (not to be confused with skin contact orange wines). Pressure levels can also vary from lightly sparkling (around 1 to 2 bars of pressure), to a gentle foam (around 3 bar) to a full fizz (4 to 5 bars). Common flaws are
1071:
The transfer method follows the first steps of the traditional method in that after primary fermentation the cuvée is transferred to bottles to complete secondary fermentation, which allows for additional complexity. When the secondary fermentation is complete and the wine has spent the desired
1076:
added, and then filled back into new bottles for sale. This method allows for complexity to be built into the wine, but also gives scope for blending options after the wine has gone into bottle and reduces the bottle-to-bottle variations that can be hard to control in the traditional method.
1025:
method is often favoured in warmer climates where faster ferments are more difficult to control, as well as where producers want to be more precise with final turbidity and pressure levels as well as minimising overall risk. Alternatively, using a method faithful to the origins of ancestral
201:
during winemaking always means that carbon dioxide is released. Carbon dioxide has the property of being very soluble in water (the main constituent of wine), a property that is utilized in sparkling wines. Production always starts from a base wine (where the carbon dioxide from the first
1038:
often related to turbidity and pressure, with wines being barely fizzy to gushing. Common faults are those often associated with low / no sulphur winemaking such as mousiness or excessive levels of brettanomyces or volatile acidity. Due to the fermentation being completed in the bottle,
1007:
method will often need to remove tartrate crystals and sediment to prevent the wine from gushing when opened as well as to reduce the amount of final sediment to an acceptable level. To accomplish this, the bottles are hand disgorged and topped up with the same wine. The
1267:(toad's eyes) which was a condition of big, viscous bubbles that resulted from the wine spending too much time in wooden casks. Another fault could occur when the wine is exposed to bacteria or direct sunlight, leaving the wine with murky colouring and an oily texture.
986:
there are two general approaches employed by winemakers, the choice of which is often determined by location and weather conditions during harvest as well as the scale of production and resources on hand in the winery when it comes to bottling. The first is the
817: – under carbon dioxide pressure for a long time before disgorging takes place, to get a more mature character. The requirement for non-vintage Champagne is at least 15 months of storage on the lees, and for vintage Champagne at least three years.
1012:
method is often favoured by producers in cooler regions where the fermentation is slower and easier to catch at a specific point and where they have the resources to hand bottle at a specific time and to hand disgorge. The second method is called
1026:
winemaking, the wine is cold-settled before the end of primary fermentation to mimic the natural changing seasons before being bottled and then allowed to warm up again, as it would in the Spring. This process, a traditional variation on the
1156:) was developed and patented in 1895 by the Italian Federico Martinotti (1860–1924). The method was further developed with a new patent by the inventor Eugène Charmat in 1907. The method is now named after the latter, but is also called
202:
fermentation has been gasified). In
Champagne production, the base wine is usually a blend of wines from different grape varieties and different wineries, where the distribution gives the final wine its special character, called
788:) is opened so that the precipitate is pushed out by the pressure in the bottle. Then the bottle is filled to replace the missing volume, and fitted with a plain Champagne cork and halter. The process to remove lees is called
1368:
or "Champagne method" was outlawed in Europe in 1994 for all wines other than
Champagne (which for obvious reasons does not bother to utilize it), replaced with "traditional method". On labels it may be referred to as
1072:
amount of time in bottle on yeast lees (six months is the requirement to label a wine 'bottle fermented') then the individual bottles are transferred (hence the name) into a larger tank. The wine is then filtered,
224:
The following table shows the main features of seven main methods used to make sparkling wines. The methods are then described in the text. Within each method there may be variations from one producer to another.
1176:
is transferred from the close reactor vessel into bottles. The duration of fermentation affects the quality; longer fermentation preserves the wine's aromas better and gives finer and more durable bubbles.
1172:
cannot directly escape to the atmosphere and dissolves in wine. When the sugar is converted into alcohol and carbon dioxide, the yeast is filtered and removed, and the wine containing the dissolved CO
1030:
practice, is called the "Overwintering Method," and is how the earliest sparkling wines would have come about, although as an intentional method of production it runs the risk of a stuck ferment.
29:
1047:
production are mastering temperature, timing and turbidity. The volumes produced are very modest. High-quality wines produced with the ancestral method, often by small growers using
1208:. The secondary fermentation takes place in steel tanks with special rings, or with added oak chips. The wine circulates slowly and becomes reasonably clear before it is bottled.
768:
The wine is fermented once in the barrel and then undergoes a second fermentation in the bottle after the addition of yeast, nutrients for the yeast, and sugar (known as
1021:
method is that the wine does not need to be disgorged, there is more control over final sediment and pressure levels leading to an avoidance of gushing. The
218:, that often help with appealing aromas to the sparkling wine but look unappetizing. The lees are therefore normally removed before the wine is distributed.
1594:
1840:
1866:
1788:
1245:
1710:
1537:
1927:
1511:
1432:
32:
All production methods for sparkling wines have one thing in common: the purpose of introducing enough carbon dioxide in the wine to make it
1621:
1168:. The wine is mixed in a stainless steel pressure tank, together with sugar and yeast. Fermentation occurs in a closed system, so CO
1758:
1055:
from other sparkling wines are a sparkling weight bottle, closed with a crown cap, with a wine that is often a little bit cloudy.
221:
There is some consensus that the methods where the second fermentation occurs in the bottle are usually preferable to the others.
2202:
1736:
774:). The second fermentation results in a natural sparkling wine. Yeast precipitate (lees) must then be removed. This begins with
2024:
1403:
1063:
or with fruit dishes, however their growing global appeal is as the sparkling wine of choice in the natural wine movement.
1096:
often use the transfer method. The method is used for sparkling wine sold in unusually small or unusually large bottles.
982:
as a general term indicates a style of wine not a specific production method. Within the overall umbrella category of
1990:
1907:
1690:
1574:
1196:
Trocken. Charmat-method sparkling wines can be produced at a considerably lower cost than traditional method wines.
1949:
1590:
137:
is a wine with above 3 additional bars (44 psi) of pressure. This is the only wine that can be labelled as
1836:
1488:
1862:
1353:
variant of the transfer method, since this has already been taken care of in the riddling and disgorging steps
2228:
1784:
2233:
1706:
1533:
692:
The larger
Champagne producers have a number of press houses situated throughout the region, such as this
1923:
1292:
Bottles are turned with the neck downwards and lightly shaken to move the lees to the neck of the bottle
2153:
2120:
1507:
1428:
716:
The so-called classic way (though not the oldest) to produce sparkling wine is popularly known as the
79:
has a special meaning that does not include all wines that produce bubbles. For this reason the terms
2243:
20:
2292:
2238:
2017:
1260:
can occur in sparkling wine production. Some that were present in early production methods include
2128:
1895:
1678:
1212:
75:
is used for all wines that produce bubbles at the surface after opening. Under EU law the term
1899:
1889:
1682:
1672:
1566:
1560:
1454:
1982:
1976:
912:
is considered by wine historians to be the world's first sparkling wine, and was produced in
187:
102:
1105:
943:
Consorzio. Under new DOCG law, from 2020 Col Fondo wines will be labelled as Sui
Lieviti.
929:
693:
8:
2297:
2158:
2110:
2010:
1617:
1116:
the yeast production is controlled by cooling. The dioise method is used in among others
967:
917:
214:
150:
1762:
182:
2148:
683:
820:
The traditional method is used for
Champagne, all European wines with the designation
2102:
2049:
1986:
1903:
1732:
1686:
1570:
1484:
1228:, is produced by the continuous method in Russia and former Soviet Union countries.
1377:, "traditional method", "classic method", or the ambiguous term "bottle fermented".
1181:
1149:
1089:
920:. Wines produced using the ancestral method include among others French wines from
90:
The following terms are increasingly used to designate different bottle pressures:
688:
2248:
2069:
1048:
879:
721:
1399:
2138:
2087:
2041:
1221:
1093:
198:
56:
2143:
870:
2286:
2267:
2168:
2077:
1121:
904:. This is by far the oldest method of making sparkling wine and preceded the
33:
1117:
260:
Production of base wine and (usually) blending cuvée using normal technique
59:. The oldest known production of sparkling wine took place in 1531 with the
1180:
This production method is widely used in the U.S., in Italy, especially in
1085:
transversage method doesn't need additional clarification before bottling.
194:
128:
124:
2272:
2223:
2186:
1822:
Patent GB-7734 granted 7 April 1908, with French priority 17 April 1907:
1591:"Method Ancestral - Sparkling Wines Produced by Spontaneous Fermentation"
1241:
963:
909:
758:
705:
111:
is a wine with 1 to 2.5 additional bars (15 to 36 psi) of pressure.
28:
908:
by almost 200 years, or possibly even more. The wine that is now called
2176:
2092:
2082:
2033:
1643:
1257:
1140:
932:, German wines from a few vineyards where the method is usually called
925:
98:
52:
1144:
Label detail of a French sparkling wine made using the
Charmat process
700:
158:
2054:
1236:
Simpler, cheaper sparkling wines are manufactured simply by adding CO
886:) goes under many local names in the various French regions, such as
785:
146:
116:
1051:, can be complex and very distinctive. Visual cues that distinguish
1185:
1129:
1060:
170:
162:
154:
120:
71:
In popular parlance and also in the title of this article the term
204:
40:
2253:
2059:
1263:
1193:
1125:
921:
2218:
2181:
913:
770:
2002:
209:
1811:
Installation pour la fabrication continue des vins mousseux
1189:
166:
1761:. Union des Jeunes viticulteurs RĂ©coltants. Archived from
1429:"A Sparkling Success World-Wide: An Example to Reflect On"
946:
Wines made with the ancestral method are sometimes called
862:
methods also ferment the wine exclusively in the bottle).
1447:
1306:
Producer specific variation within the ancestral method
729:
1759:"Our Clairette de Die Tradition AOC "Cuvée Chambéran""
1558:
1974:
1283:
Addition of yeast, nutrients for the yeast, and sugar
1666:
1664:
811:
In many cases the wine is stored on the lees –
956:. Since French wine label regulations ban the word
1661:
1108:where the method is officially designated as the
752:) was disallowed as it was too often involved in
44:Champagne bottles in racks in underground cellars
19:"Disgorging" redirects here. For other uses, see
2284:
1349:No clarification step after tank storage in the
186:Yeast in a bottle in riddling (remuage) rack at
87:are sometimes used to include all bubbly wines.
1615:
1502:
1500:
1478:
874:Bugey Cerdon produced with the ancestral method
1423:
1421:
854:on the label (note, however, that the unusual
2018:
1188:wines, and in Germany to produce variants of
827:
1881:
1497:
1483:(Second ed.). Oxford University Press.
1363:
971:
957:
947:
933:
899:
893:
887:
845:
839:
833:
821:
812:
803:
797:
779:
753:
747:
737:
1887:
1670:
1534:"MĂ©thode Champenoise or Traditional Method"
1418:
66:
2025:
2011:
1400:"Wine Language - The Many Degrees of Fizz"
1559:McCarthy, Ed; Ewing-Mulligan, M. (2001).
1397:
1204:The continuous method is also called the
1139:
869:
699:
687:
181:
39:
27:
2203:Clarification and stabilization of wine
1331:The process to remove lees from bottles
1314:
1312:
1302:
1300:
1298:
2285:
1869:from the original on 22 September 2015
1809:Patent CH-10711 granted 12 July 1895:
97:is a wine with less than 1 additional
2006:
1930:from the original on 25 November 2013
1863:"Method Continuous or Russian Method"
1843:from the original on 25 November 2013
1824:Process for Decanting Sparkling Wines
1791:from the original on 25 November 2013
1713:from the original on 25 November 2013
1597:from the original on 25 November 2013
1435:from the original on 15 February 2016
1343:
916:in 1531 by monks in the monastery of
677:
177:
1981:. Harper Collins Publisher. p.
1334:
1325:
1318:Riddling and disgorging only in the
1309:
1295:
1286:
1277:
1199:
838:and other sparkling wines that have
1508:"Sparkling Wine Production Methods"
865:
13:
1540:from the original on 10 March 2014
1066:
14:
2309:
1406:from the original on 21 June 2016
1135:
2266:
1739:from the original on 24 May 2016
1624:from the original on 29 May 2016
1514:from the original on 29 May 2016
1099:
212:cells form a precipitate called
145:wines include wines labelled as
115:wines include wines labelled as
1968:
1942:
1916:
1855:
1829:
1816:
1803:
1785:"Method Dioise / Asti Spumante"
1777:
1751:
1725:
1699:
1636:
1616:Zachary Sussman (26 May 2015).
1609:
1583:
1552:
1526:
1472:
1356:
708:usually replace hand power for
2032:
1975:D. & P. Kladstrup (2005).
1735:. Wine Guide by Virgin Wines.
1391:
1322:variant of the transfer method
1251:
1231:
1003:, however producers using the
1:
2229:Glossary of viticulture terms
1479:Jancis Robinson, ed. (1999).
1384:
2234:Glossary of winemaking terms
1891:The Oxford Companion to Wine
1674:The Oxford Companion to Wine
1618:"What Is "PĂ©t-Nat," Really?"
1565:. Wiley Publishing. p.
1455:"How Sparkling Wine is Made"
7:
952:, popularly abbreviated to
742:). In 1994 the designation
542:Addition of carbon dioxide
10:
2314:
2154:Yeast assimilable nitrogen
1926:. Effervescents du Monde.
1865:. Effervescents du Monde.
1839:. Effervescents du Monde.
1787:. Effervescents du Monde.
1709:. Effervescents du Monde.
1593:. Effervescents du Monde.
1536:. Effervescents du Monde.
1431:. Effervescents du Monde.
1120:in France, as well as for
1049:organic farming principles
712:in the traditional method.
681:
18:
2262:
2244:History of the wine press
2211:
2195:
2167:
2134:Sparkling wine production
2119:
2101:
2068:
2040:
1950:"Labelling and packaging"
1888:J. Robinson, ed. (2006).
1671:J. Robinson, ed. (2006).
568:Clarification/filtration
538:
341:
256:
230:
49:Sparkling wine production
16:Method in wine production
2239:Wine tasting descriptors
1481:Oxford Companion to Wine
1371:"méthode traditionnelle"
1270:
1104:This method is used for
852:fermented in this bottle
650:Corking, labeling, etc.
67:Pressure and terminology
2129:Malolactic fermentation
1896:Oxford University Press
1679:Oxford University Press
1562:French Wine for Dummies
1213:Sovetskoye Shampanskoye
1110:original dioise process
1364:
1153:
1145:
972:
958:
948:
934:
900:
894:
888:
883:
878:The ancestral method (
875:
846:
841:méthode traditionnelle
840:
834:
828:
822:
813:
804:
798:
780:
754:
748:
738:
726:méthode traditionnelle
725:
713:
697:
191:
45:
37:
1956:. European Commission
1365:"méthode champenoise"
1226:Soviet sparkling wine
1143:
1112:. In contrast to the
1088:Sparkling wines from
1059:can be enjoyed as an
873:
802:and the added liquid
703:
691:
188:Schramsberg Vineyards
185:
43:
31:
1924:"Method Carbonation"
1837:"Method Closed Tank"
1106:Clairette de Die AOC
930:Blanquette de Limoux
910:Blanquette de Limoux
832:, some varieties of
805:liqueur d'expedition
342:Second fermentation
2159:Yeast in winemaking
2111:Carbonic maceration
1375:"méthode classique"
1240:to the wine from a
1130:the Piedmont region
1082:transversage method
968:Montlouis-sur-Loire
749:méthode champenoise
728:), or the official
457:Emptying, cleaning
257:Preliminary stages
234:Traditional method
2149:Traditional method
1894:(Third ed.).
1765:on 12 October 2007
1677:(Third ed.).
1146:
993:traditional method
973:pétillant originel
970:is instead called
906:traditional method
884:méthode ancestrale
876:
718:traditional method
714:
698:
694:Moët & Chandon
684:Traditional method
678:Traditional method
249:Continuous method
192:
178:Production methods
46:
38:
2280:
2279:
2050:Late harvest wine
1707:"Method Transfer"
1402:. Style Gourmet.
1200:Continuous method
1182:the Asti province
1154:Metodo Martinotti
1074:liqueur de dosage
949:pétillant-naturel
847:méthode classique
739:méthode classique
675:
674:
237:Ancestral method
51:is the method of
2305:
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2270:
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1733:"Sparkling Wine"
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1510:. Champagne411.
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1246:carbon anhydride
1218:Soviet Champagne
1118:the DrĂ´me valley
1114:ancestral method
975:
961:
951:
937:
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897:
891:
866:Ancestral method
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744:Champagne method
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240:Transfer method
231:Production step
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61:ancestral method
55:used to produce
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2293:Sparkling wines
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2273:Wine portal
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2249:History of wine
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2078:Deacidification
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1398:Elliot Essman.
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1296:
1291:
1287:
1282:
1278:
1273:
1254:
1239:
1234:
1202:
1175:
1171:
1166:the tank method
1162:metodo Italiano
1138:
1102:
1069:
1067:Transfer method
868:
763:transfer method
686:
680:
597:
510:
509:
428:
427:
398:
397:
287:
286:
246:Charmat method
180:
69:
24:
17:
12:
11:
5:
2311:
2301:
2300:
2295:
2278:
2277:
2263:
2260:
2259:
2257:
2256:
2251:
2246:
2241:
2236:
2231:
2226:
2221:
2215:
2213:
2209:
2208:
2206:
2205:
2199:
2197:
2193:
2192:
2190:
2189:
2184:
2179:
2173:
2171:
2165:
2164:
2162:
2161:
2156:
2151:
2146:
2141:
2139:Sugars in wine
2136:
2131:
2125:
2123:
2117:
2116:
2114:
2113:
2107:
2105:
2099:
2098:
2096:
2095:
2090:
2088:Chaptalization
2085:
2080:
2074:
2072:
2066:
2065:
2063:
2062:
2057:
2052:
2046:
2044:
2038:
2037:
2030:
2029:
2022:
2015:
2007:
1999:
1998:
1991:
1967:
1954:Access2Markets
1941:
1915:
1908:
1880:
1854:
1828:
1815:
1802:
1776:
1750:
1724:
1698:
1691:
1660:
1635:
1608:
1582:
1575:
1551:
1525:
1496:
1489:
1471:
1446:
1417:
1389:
1388:
1386:
1383:
1380:
1379:
1355:
1342:
1340:Sugar addition
1333:
1324:
1308:
1294:
1285:
1275:
1274:
1272:
1269:
1253:
1250:
1237:
1233:
1230:
1222:European Union
1206:Russian method
1201:
1198:
1173:
1169:
1137:
1136:Charmat method
1134:
1101:
1098:
1068:
1065:
867:
864:
734:classic method
682:Main article:
679:
676:
673:
672:
669:
666:
663:
660:
657:
654:
651:
647:
646:
643:
640:
637:
634:
631:
628:
625:
621:
620:
617:
614:
611:
608:
605:
602:
599:
598:stabilization
595:
591:
590:
587:
584:
581:
578:
575:
572:
569:
565:
564:
561:
558:
555:
552:
549:
546:
543:
540:
536:
535:
532:
529:
526:
523:
520:
517:
514:
506:
505:
502:
499:
496:
493:
490:
487:
484:
480:
479:
476:
473:
470:
467:
464:
461:
458:
454:
453:
450:
447:
444:
441:
438:
435:
432:
424:
423:
420:
417:
414:
411:
408:
405:
402:
394:
393:
390:
387:
384:
381:
378:
375:
372:
371:In steel tank
368:
367:
364:
361:
358:
355:
352:
349:
346:
343:
339:
338:
335:
332:
329:
326:
323:
320:
317:
313:
312:
309:
306:
303:
300:
297:
294:
291:
283:
282:
279:
276:
273:
270:
267:
264:
261:
258:
254:
253:
250:
247:
244:
243:Dioise method
241:
238:
235:
232:
197:of sugar into
179:
176:
175:
174:
141:under EU law.
132:
113:Semi-sparkling
109:Semi-sparkling
106:
105:) of pressure.
68:
65:
57:sparkling wine
15:
9:
6:
4:
3:
2:
2310:
2299:
2296:
2294:
2291:
2290:
2288:
2275:
2274:
2269:
2261:
2255:
2252:
2250:
2247:
2245:
2242:
2240:
2237:
2235:
2232:
2230:
2227:
2225:
2222:
2220:
2217:
2216:
2214:
2210:
2204:
2201:
2200:
2198:
2194:
2188:
2185:
2183:
2180:
2178:
2175:
2174:
2172:
2170:
2166:
2160:
2157:
2155:
2152:
2150:
2147:
2145:
2142:
2140:
2137:
2135:
2132:
2130:
2127:
2126:
2124:
2122:
2118:
2112:
2109:
2108:
2106:
2104:
2100:
2094:
2091:
2089:
2086:
2084:
2081:
2079:
2076:
2075:
2073:
2071:
2067:
2061:
2058:
2056:
2053:
2051:
2048:
2047:
2045:
2043:
2039:
2035:
2028:
2023:
2021:
2016:
2014:
2009:
2008:
2005:
1994:
1992:0-06-073792-1
1988:
1984:
1980:
1979:
1971:
1955:
1951:
1945:
1929:
1925:
1919:
1911:
1909:0-19-860990-6
1905:
1901:
1897:
1893:
1892:
1884:
1868:
1864:
1858:
1842:
1838:
1832:
1825:
1819:
1812:
1806:
1790:
1786:
1780:
1764:
1760:
1754:
1738:
1734:
1728:
1712:
1708:
1702:
1694:
1692:0-19-860990-6
1688:
1684:
1680:
1676:
1675:
1667:
1665:
1649:
1645:
1639:
1623:
1619:
1612:
1596:
1592:
1586:
1578:
1576:0-7645-5354-2
1572:
1568:
1564:
1563:
1555:
1539:
1535:
1529:
1513:
1509:
1503:
1501:
1492:
1486:
1482:
1475:
1460:
1456:
1450:
1434:
1430:
1424:
1422:
1405:
1401:
1394:
1390:
1376:
1372:
1366:
1359:
1352:
1346:
1337:
1328:
1321:
1315:
1313:
1303:
1301:
1299:
1289:
1280:
1276:
1268:
1266:
1265:
1259:
1249:
1247:
1243:
1229:
1227:
1223:
1219:
1215:
1214:
1209:
1207:
1197:
1195:
1191:
1187:
1183:
1178:
1167:
1163:
1159:
1155:
1151:
1142:
1133:
1131:
1127:
1123:
1122:Asti Spumante
1119:
1115:
1111:
1107:
1100:Dioise method
1097:
1095:
1091:
1086:
1083:
1078:
1075:
1064:
1062:
1058:
1054:
1050:
1046:
1041:
1036:
1031:
1029:
1024:
1020:
1016:
1011:
1006:
1002:
998:
994:
990:
985:
981:
977:
974:
969:
965:
960:
955:
950:
944:
941:
936:
935:méthode rural
931:
927:
923:
919:
918:Saint-Hilaire
915:
911:
907:
902:
896:
890:
885:
881:
872:
863:
861:
857:
853:
848:
842:
836:
830:
824:
818:
815:
809:
806:
800:
793:
791:
787:
782:
777:
773:
772:
766:
764:
760:
756:
750:
745:
740:
735:
732:designation,
731:
727:
723:
719:
711:
707:
702:
695:
690:
685:
670:
667:
664:
661:
658:
655:
652:
649:
648:
644:
641:
638:
635:
632:
629:
626:
623:
622:
618:
615:
612:
609:
606:
603:
600:
593:
592:
588:
585:
582:
579:
576:
573:
570:
567:
566:
562:
559:
556:
553:
550:
547:
544:
541:
539:Final stages
537:
533:
530:
527:
524:
521:
518:
515:
508:
507:
503:
500:
497:
494:
491:
488:
485:
482:
481:
477:
474:
471:
468:
465:
462:
459:
456:
455:
451:
448:
445:
442:
439:
436:
433:
426:
425:
421:
418:
415:
412:
409:
406:
403:
396:
395:
391:
388:
385:
382:
379:
376:
373:
370:
369:
365:
362:
359:
356:
353:
350:
347:
344:
340:
336:
333:
330:
327:
324:
321:
318:
315:
314:
310:
307:
304:
301:
298:
295:
292:
285:
284:
280:
277:
274:
271:
268:
265:
262:
259:
255:
251:
248:
245:
242:
239:
236:
233:
229:
226:
222:
219:
217:
216:
211:
207:
206:
200:
196:
189:
184:
172:
168:
164:
160:
156:
152:
148:
144:
140:
136:
133:
130:
126:
122:
118:
114:
110:
107:
104:
100:
96:
93:
92:
91:
88:
86:
82:
78:
74:
64:
62:
58:
54:
50:
42:
35:
30:
26:
22:
2264:
2133:
2121:Fermentation
1977:
1970:
1958:. Retrieved
1953:
1944:
1932:. Retrieved
1918:
1890:
1883:
1871:. Retrieved
1857:
1845:. Retrieved
1831:
1823:
1818:
1810:
1805:
1793:. Retrieved
1779:
1767:. Retrieved
1763:the original
1753:
1741:. Retrieved
1727:
1715:. Retrieved
1701:
1673:
1651:. Retrieved
1647:
1638:
1626:. Retrieved
1611:
1599:. Retrieved
1585:
1561:
1554:
1542:. Retrieved
1528:
1516:. Retrieved
1480:
1474:
1462:. Retrieved
1458:
1449:
1437:. Retrieved
1408:. Retrieved
1393:
1374:
1370:
1358:
1351:transversage
1350:
1345:
1336:
1327:
1320:transversage
1319:
1288:
1279:
1261:
1255:
1235:
1225:
1217:
1211:
1210:
1205:
1203:
1179:
1165:
1161:
1157:
1147:
1124:produced in
1113:
1109:
1103:
1087:
1081:
1079:
1073:
1070:
1056:
1052:
1044:
1039:
1034:
1032:
1027:
1022:
1018:
1014:
1010:interruption
1009:
1005:interruption
1004:
1000:
996:
995:there is no
992:
989:interruption
988:
983:
979:
978:
953:
945:
939:
926:Bugey Cerdon
905:
877:
859:
855:
851:
819:
810:
794:
789:
775:
769:
767:
762:
743:
733:
717:
715:
709:
706:Gyropalettes
252:Soda method
223:
220:
213:
203:
195:Fermentation
193:
142:
138:
134:
112:
108:
94:
89:
85:effervescent
84:
80:
76:
72:
70:
60:
48:
47:
34:effervescent
25:
2224:Wine bottle
2196:Other steps
2187:Wine cellar
2144:SĂĽssreserve
1898:. pp.
1681:. pp.
1258:wine faults
1252:Wine faults
1232:Soda method
1220:, or under
1090:New Zealand
964:appellation
901:gaillacoise
759:passing off
2298:Winemaking
2287:Categories
2103:Maceration
2093:Wine press
2083:Destemming
2034:Winemaking
1653:16 January
1490:019866236X
1459:Wine Folly
1385:References
1242:carbonator
1158:cuve close
1132:in Italy.
1033:Styles of
997:disgorging
895:artisanale
790:disgorging
483:Filtering
429:Disgorging
345:In bottle
53:winemaking
2055:Noble rot
1978:Champagne
1620:. Punch.
1362:The term
1184:, and in
1148:Charmat (
1094:Australia
1080:The name
1028:entr'acte
1023:entr'acte
1019:entr'acte
1015:entr'acte
856:ancestral
786:crown cap
696:facility.
624:Bottling
316:Bottling
147:Champagne
143:Sparkling
139:sparkling
135:Sparkling
125:PĂ©tillant
117:Frizzante
101:(15
77:sparkling
73:sparkling
2070:Pressing
1960:7 August
1928:Archived
1867:Archived
1841:Archived
1789:Archived
1737:Archived
1711:Archived
1622:Archived
1595:Archived
1538:Archived
1512:Archived
1433:Archived
1404:Archived
1264:crapauds
1262:yeux de
1256:Several
1192:such as
1186:Prosecco
1061:aperitif
1040:pét-nats
776:riddling
755:renommée
710:riddling
399:Riddling
171:Spumante
163:Espumoso
155:Mousseux
121:Spritzig
21:Disgorge
2254:Terroir
2212:Related
2060:Vintage
2042:Harvest
1683:657–660
1464:7 March
1410:21 June
1194:Henkell
1150:Italian
1126:Canelli
1057:PĂ©t-nat
1053:pét-nat
1045:pét-nat
1035:pét-nat
984:pét-nat
980:PĂ©t-nat
959:naturel
954:pét-nat
940:pét-nat
922:Gaillac
823:Crémant
814:sur lie
781:remuage
199:alcohol
159:Crémant
2219:Winery
2182:Solera
1989:
1934:17 May
1906:
1873:17 May
1847:17 May
1795:17 May
1769:17 May
1743:24 May
1717:17 May
1689:
1644:"Blog"
1628:29 May
1601:29 May
1573:
1544:17 May
1518:29 May
1487:
1439:17 May
1001:dosage
962:, the
914:Limoux
889:rurale
880:French
860:dioise
799:dosage
771:tirage
722:French
704:Today
577:(Yes)
511:Dosage
489:(Yes)
440:(Yes)
437:(Yes)
410:(Yes)
407:(Yes)
288:Tirage
190:, Napa
2169:Aging
1271:Notes
966:from
210:yeast
205:cuvée
129:Pearl
95:Beady
81:fizzy
1987:ISBN
1962:2024
1936:2016
1904:ISBN
1875:2016
1849:2016
1797:2016
1771:2016
1745:2016
1719:2016
1687:ISBN
1655:2021
1630:2016
1603:2016
1571:ISBN
1546:2016
1520:2016
1485:ISBN
1466:2023
1441:2016
1412:2016
1224:law
1190:Sekt
1092:and
999:and
928:and
898:and
858:and
835:Sekt
829:Cava
671:Yes
668:Yes
665:Yes
662:Yes
659:Yes
656:Yes
653:Yes
645:Yes
642:Yes
639:Yes
636:Yes
633:Yes
619:Yes
616:Yes
613:Yes
586:Yes
583:Yes
580:Yes
563:Yes
528:Yes
522:Yes
516:Yes
498:Yes
495:Yes
492:Yes
469:Yes
466:Yes
434:Yes
404:Yes
389:Yes
386:Yes
357:Yes
354:Yes
351:Yes
348:Yes
328:Yes
325:Yes
322:Yes
319:Yes
308:Yes
305:Yes
299:Yes
293:Yes
281:Yes
278:Yes
275:Yes
272:Yes
269:Yes
266:Yes
263:Yes
215:lees
169:and
167:Sekt
151:Cava
127:and
83:and
2177:Oak
1900:659
1567:222
1248:'.
1164:or
1128:in
850:or
103:psi
99:bar
2289::
1985:.
1983:45
1952:.
1902:.
1685:.
1663:^
1646:.
1569:.
1499:^
1457:.
1420:^
1373:,
1311:^
1297:^
1216:,
1160:,
1152::
976:.
924:,
892:,
882::
844:,
826:,
808:.
792:.
765:.
730:EU
724::
630:-
627:-
610:-
607:-
604:-
601:-
594:CO
589:-
574:-
571:-
560:-
557:-
554:-
551:-
548:-
545:-
534:-
531:-
525:-
519:-
504:-
501:-
486:-
478:-
475:-
472:-
463:-
460:-
452:-
449:-
446:-
443:-
422:-
419:-
416:-
413:-
392:-
383:-
380:-
377:-
374:-
366:-
363:-
360:-
337:-
334:-
331:-
311:-
302:-
296:-
165:,
161:,
157:,
153:,
149:,
123:,
119:,
63:.
2026:e
2019:t
2012:v
1995:.
1964:.
1938:.
1912:.
1877:.
1851:.
1826:.
1813:.
1799:.
1773:.
1747:.
1721:.
1695:.
1657:.
1632:.
1605:.
1579:.
1548:.
1522:.
1493:.
1468:.
1443:.
1414:.
1238:2
1174:2
1170:2
1013:"
987:"
778:(
746:(
736:(
720:(
596:2
173:.
131:.
36:.
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
