1054:
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
194:
700:
2279:
882:
1028:" (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
1152:
1002:" 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
712:
795:) 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
52:
1255:. 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
949:, 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
772:. 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
219:. 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
1095:
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
1053:
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
953:
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
806:
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
1048:
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
1082:
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
1087:
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.
1036:
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
212:
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
1049:
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,
1018:
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
1278:(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.
997:
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
828: – 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.
1023:
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
1037:
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
1167:) 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
213:
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
799:) 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
1379:
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
1083:
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,
235:
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.
1187:
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.
1183:
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
1041:
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.
1058:
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
1219:. 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.
779:
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
1032:
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
229:, that often help with appealing aromas to the sparkling wine but look unappetizing. The lees are therefore normally removed before the wine is distributed.
1605:
1851:
1877:
1799:
1721:
1548:
1938:
2213:
1522:
1443:
40:
43:
All production methods for sparkling wines have one thing in common: the purpose of introducing enough carbon dioxide in the wine to make it
2035:
2001:
1918:
1701:
1632:
1585:
1179:. The wine is mixed in a stainless steel pressure tank, together with sugar and yeast. Fermentation occurs in a closed system, so CO
1769:
1066:
from other sparkling wines are a sparkling weight bottle, closed with a crown cap, with a wine that is often a little bit cloudy.
232:
There is some consensus that the methods where the second fermentation occurs in the bottle are usually preferable to the others.
1747:
785:). The second fermentation results in a natural sparkling wine. Yeast precipitate (lees) must then be removed. This begins with
1499:
1414:
1074:
or with fruit dishes, however their growing global appeal is as the sparkling wine of choice in the natural wine movement.
2239:
1107:
often use the transfer method. The method is used for sparkling wine sold in unusually small or unusually large bottles.
2244:
993:
as a general term indicates a style of wine not a specific production method. Within the overall umbrella category of
1207:
Trocken. Charmat-method sparkling wines can be produced at a considerably lower cost than traditional method wines.
2164:
2131:
1960:
2254:
31:
1601:
148:
is a wine with above 3 additional bars (44 psi) of pressure. This is the only wine that can be labelled as
2303:
2249:
2028:
1847:
1873:
1364:
variant of the transfer method, since this has already been taken care of in the riddling and disgorging steps
2139:
1906:
1795:
1689:
1223:
1717:
1544:
193:
703:
The larger
Champagne producers have a number of press houses situated throughout the region, such as this
1934:
1303:
Bottles are turned with the neck downwards and lightly shaken to move the lees to the neck of the bottle
198:
113:
1518:
1439:
1256:
727:
The so-called classic way (though not the oldest) to produce sparkling wine is popularly known as the
90:
has a special meaning that does not include all wines that produce bubbles. For this reason the terms
1116:
940:
704:
2308:
2169:
2121:
2021:
1271:
can occur in sparkling wine production. Some that were present in early production methods include
978:
928:
699:
225:
161:
2159:
694:
86:
is used for all wines that produce bubbles at the surface after opening. Under EU law the term
2113:
2060:
1997:
1914:
1910:
1900:
1697:
1693:
1683:
1581:
1577:
1571:
1495:
1465:
881:
1993:
1987:
923:
is considered by wine historians to be the world's first sparkling wine, and was produced in
2278:
1192:
1160:
1100:
954:
Consorzio. Under new DOCG law, from 2020 Col Fondo wines will be labelled as Sui
Lieviti.
2259:
2080:
1059:
890:
732:
1628:
1127:
the yeast production is controlled by cooling. The dioise method is used in among others
1773:
2154:
2149:
2098:
2052:
1232:
1104:
209:
67:
39:
831:
The traditional method is used for
Champagne, all European wines with the designation
2297:
2179:
2088:
1743:
1132:
1128:
44:
1239:, is produced by the continuous method in Russia and former Soviet Union countries.
1151:
1388:, "traditional method", "classic method", or the ambiguous term "bottle fermented".
931:. Wines produced using the ancestral method include among others French wines from
711:
205:
139:
101:
The following terms are increasingly used to designate different bottle pressures:
135:
2283:
2234:
2197:
1410:
1252:
974:
920:
769:
716:
2187:
2103:
2093:
2044:
1268:
936:
169:
109:
63:
51:
915:. This is by far the oldest method of making sparkling wine and preceded the
17:
2065:
796:
271:
Production of base wine and (usually) blending cuvée using normal technique
157:
127:
70:. The oldest known production of sparkling wine took place in 1531 with the
1191:
This production method is widely used in the U.S., in Italy, especially in
1096:
transversage method doesn't need additional clarification before bottling.
1833:
Patent GB-7734 granted 7 April 1908, with French priority 17 April 1907:
1602:"Method Ancestral - Sparkling Wines Produced by Spontaneous Fermentation"
1196:
1140:
1071:
215:
181:
173:
165:
131:
122:
is a wine with 1 to 2.5 additional bars (15 to 36 psi) of pressure.
919:
by almost 200 years, or possibly even more. The wine that is now called
2264:
2070:
1654:
1274:
1204:
1136:
943:, German wines from a few vineyards where the method is usually called
932:
1155:
Label detail of a French sparkling wine made using the
Charmat process
2229:
2192:
1247:
Simpler, cheaper sparkling wines are manufactured simply by adding CO
924:
897:) goes under many local names in the various French regions, such as
781:
1062:, can be complex and very distinctive. Visual cues that distinguish
82:
In popular parlance and also in the title of this article the term
220:
192:
50:
38:
1200:
177:
2017:
2013:
1822:
Installation pour la fabrication continue des vins mousseux
740:
1772:. Union des Jeunes viticulteurs RĂ©coltants. Archived from
1440:"A Sparkling Success World-Wide: An Example to Reflect On"
957:
Wines made with the ancestral method are sometimes called
873:
methods also ferment the wine exclusively in the bottle).
1317:
Producer specific variation within the ancestral method
1770:"Our Clairette de Die Tradition AOC "Cuvée Chambéran""
1294:
Addition of yeast, nutrients for the yeast, and sugar
1677:
1675:
822:
In many cases the wine is stored on the lees –
2222:
2206:
2178:
2130:
2112:
2079:
2051:
967:. Since French wine label regulations ban the word
1119:where the method is officially designated as the
763:) was disallowed as it was too often involved in
55:Champagne bottles in racks in underground cellars
30:"Disgorging" redirects here. For other uses, see
1360:No clarification step after tank storage in the
197:Yeast in a bottle in riddling (remuage) rack at
98:are sometimes used to include all bubbly wines.
1513:
1511:
885:Bugey Cerdon produced with the ancestral method
1434:
1432:
865:on the label (note, however, that the unusual
2029:
1199:wines, and in Germany to produce variants of
838:
8:
1494:(Second ed.). Oxford University Press.
1374:
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910:
904:
898:
856:
850:
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808:
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764:
758:
748:
1545:"MĂ©thode Champenoise or Traditional Method"
2036:
2022:
2014:
1411:"Wine Language - The Many Degrees of Fizz"
1570:McCarthy, Ed; Ewing-Mulligan, M. (2001).
1215:The continuous method is also called the
1150:
880:
710:
698:
238:
2214:Clarification and stabilization of wine
1401:
1342:The process to remove lees from bottles
1325:
1323:
1313:
1311:
1309:
1287:
1880:from the original on 22 September 2015
1820:Patent CH-10711 granted 12 July 1895:
108:is a wine with less than 1 additional
1941:from the original on 25 November 2013
1874:"Method Continuous or Russian Method"
1854:from the original on 25 November 2013
1835:Process for Decanting Sparkling Wines
1802:from the original on 25 November 2013
1724:from the original on 25 November 2013
1608:from the original on 25 November 2013
1446:from the original on 15 February 2016
927:in 1531 by monks in the monastery of
7:
1992:. Harper Collins Publisher. p.
1329:Riddling and disgorging only in the
849:and other sparkling wines that have
1519:"Sparkling Wine Production Methods"
1551:from the original on 10 March 2014
25:
1417:from the original on 21 June 2016
2277:
1750:from the original on 24 May 2016
1635:from the original on 29 May 2016
1525:from the original on 29 May 2016
223:cells form a precipitate called
156:wines include wines labelled as
126:wines include wines labelled as
1796:"Method Dioise / Asti Spumante"
1627:Zachary Sussman (26 May 2015).
719:usually replace hand power for
1986:D. & P. Kladstrup (2005).
1746:. Wine Guide by Virgin Wines.
1333:variant of the transfer method
1014:, however producers using the
1:
2240:Glossary of viticulture terms
1490:Jancis Robinson, ed. (1999).
2245:Glossary of winemaking terms
1902:The Oxford Companion to Wine
1685:The Oxford Companion to Wine
1629:"What Is "PĂ©t-Nat," Really?"
1576:. Wiley Publishing. p.
1466:"How Sparkling Wine is Made"
963:, popularly abbreviated to
753:). In 1994 the designation
553:Addition of carbon dioxide
2325:
2165:Yeast assimilable nitrogen
1937:. Effervescents du Monde.
1876:. Effervescents du Monde.
1850:. Effervescents du Monde.
1798:. Effervescents du Monde.
1720:. Effervescents du Monde.
1604:. Effervescents du Monde.
1547:. Effervescents du Monde.
1442:. Effervescents du Monde.
1131:in France, as well as for
1060:organic farming principles
723:in the traditional method.
692:
29:
2273:
2255:History of the wine press
2145:Sparkling wine production
1961:"Labelling and packaging"
1899:J. Robinson, ed. (2006).
1682:J. Robinson, ed. (2006).
579:Clarification/filtration
549:
352:
267:
241:
60:Sparkling wine production
27:Method in wine production
2250:Wine tasting descriptors
1492:Oxford Companion to Wine
1382:"méthode traditionnelle"
1115:This method is used for
863:fermented in this bottle
661:Corking, labeling, etc.
78:Pressure and terminology
2140:Malolactic fermentation
1907:Oxford University Press
1690:Oxford University Press
1573:French Wine for Dummies
1224:Sovetskoye Shampanskoye
1121:original dioise process
1375:
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1156:
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889:The ancestral method (
886:
857:
852:méthode traditionnelle
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737:méthode traditionnelle
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724:
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202:
56:
48:
1967:. European Commission
1376:"méthode champenoise"
1237:Soviet sparkling wine
1154:
1123:. In contrast to the
1099:Sparkling wines from
1070:can be enjoyed as an
884:
813:and the added liquid
714:
702:
199:Schramsberg Vineyards
196:
54:
42:
1935:"Method Carbonation"
1848:"Method Closed Tank"
1117:Clairette de Die AOC
941:Blanquette de Limoux
921:Blanquette de Limoux
843:, some varieties of
816:liqueur d'expedition
353:Second fermentation
2170:Yeast in winemaking
2122:Carbonic maceration
1386:"méthode classique"
1251:to the wine from a
1141:the Piedmont region
1093:transversage method
979:Montlouis-sur-Loire
760:méthode champenoise
739:), or the official
468:Emptying, cleaning
268:Preliminary stages
245:Traditional method
2160:Traditional method
1905:(Third ed.).
1776:on 12 October 2007
1688:(Third ed.).
1157:
1004:traditional method
984:pétillant originel
981:is instead called
917:traditional method
895:méthode ancestrale
887:
729:traditional method
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705:Moët & Chandon
695:Traditional method
689:Traditional method
260:Continuous method
203:
189:Production methods
57:
49:
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2061:Late harvest wine
1718:"Method Transfer"
1413:. Style Gourmet.
1211:Continuous method
1193:the Asti province
1165:Metodo Martinotti
1085:liqueur de dosage
960:pétillant-naturel
858:méthode classique
750:méthode classique
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685:
248:Ancestral method
62:is the method of
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2320:
2312:
2311:
2306:
2296:
2295:
2289:
2288:
2274:
2271:
2270:
2268:
2267:
2262:
2257:
2252:
2247:
2242:
2237:
2232:
2226:
2224:
2220:
2219:
2217:
2216:
2210:
2208:
2204:
2203:
2201:
2200:
2195:
2190:
2184:
2182:
2176:
2175:
2173:
2172:
2167:
2162:
2157:
2152:
2150:Sugars in wine
2147:
2142:
2136:
2134:
2128:
2127:
2125:
2124:
2118:
2116:
2110:
2109:
2107:
2106:
2101:
2099:Chaptalization
2096:
2091:
2085:
2083:
2077:
2076:
2074:
2073:
2068:
2063:
2057:
2055:
2049:
2048:
2043:
2041:
2040:
2033:
2026:
2018:
2010:
2009:
2002:
1978:
1965:Access2Markets
1952:
1926:
1919:
1891:
1865:
1839:
1826:
1813:
1787:
1761:
1735:
1709:
1702:
1671:
1646:
1619:
1593:
1586:
1562:
1536:
1507:
1500:
1482:
1457:
1428:
1400:
1399:
1397:
1394:
1391:
1390:
1366:
1353:
1351:Sugar addition
1344:
1335:
1319:
1305:
1296:
1286:
1285:
1283:
1280:
1264:
1261:
1248:
1244:
1241:
1233:European Union
1217:Russian method
1212:
1209:
1184:
1180:
1148:
1147:Charmat method
1145:
1112:
1109:
1079:
1076:
878:
875:
745:classic method
693:Main article:
690:
687:
684:
683:
680:
677:
674:
671:
668:
665:
662:
658:
657:
654:
651:
648:
645:
642:
639:
636:
632:
631:
628:
625:
622:
619:
616:
613:
610:
609:stabilization
606:
602:
601:
598:
595:
592:
589:
586:
583:
580:
576:
575:
572:
569:
566:
563:
560:
557:
554:
551:
547:
546:
543:
540:
537:
534:
531:
528:
525:
517:
516:
513:
510:
507:
504:
501:
498:
495:
491:
490:
487:
484:
481:
478:
475:
472:
469:
465:
464:
461:
458:
455:
452:
449:
446:
443:
435:
434:
431:
428:
425:
422:
419:
416:
413:
405:
404:
401:
398:
395:
392:
389:
386:
383:
382:In steel tank
379:
378:
375:
372:
369:
366:
363:
360:
357:
354:
350:
349:
346:
343:
340:
337:
334:
331:
328:
324:
323:
320:
317:
314:
311:
308:
305:
302:
294:
293:
290:
287:
284:
281:
278:
275:
272:
269:
265:
264:
261:
258:
255:
254:Dioise method
252:
249:
246:
243:
208:of sugar into
190:
187:
186:
185:
152:under EU law.
143:
124:Semi-sparkling
120:Semi-sparkling
117:
116:) of pressure.
79:
76:
68:sparkling wine
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
2321:
2310:
2307:
2305:
2302:
2301:
2299:
2286:
2285:
2280:
2272:
2266:
2263:
2261:
2258:
2256:
2253:
2251:
2248:
2246:
2243:
2241:
2238:
2236:
2233:
2231:
2228:
2227:
2225:
2221:
2215:
2212:
2211:
2209:
2205:
2199:
2196:
2194:
2191:
2189:
2186:
2185:
2183:
2181:
2177:
2171:
2168:
2166:
2163:
2161:
2158:
2156:
2153:
2151:
2148:
2146:
2143:
2141:
2138:
2137:
2135:
2133:
2129:
2123:
2120:
2119:
2117:
2115:
2111:
2105:
2102:
2100:
2097:
2095:
2092:
2090:
2087:
2086:
2084:
2082:
2078:
2072:
2069:
2067:
2064:
2062:
2059:
2058:
2056:
2054:
2050:
2046:
2039:
2034:
2032:
2027:
2025:
2020:
2019:
2016:
2005:
2003:0-06-073792-1
1999:
1995:
1991:
1990:
1982:
1979:
1966:
1962:
1956:
1953:
1940:
1936:
1930:
1927:
1922:
1920:0-19-860990-6
1916:
1912:
1908:
1904:
1903:
1895:
1892:
1879:
1875:
1869:
1866:
1853:
1849:
1843:
1840:
1836:
1830:
1827:
1823:
1817:
1814:
1801:
1797:
1791:
1788:
1775:
1771:
1765:
1762:
1749:
1745:
1739:
1736:
1723:
1719:
1713:
1710:
1705:
1703:0-19-860990-6
1699:
1695:
1691:
1687:
1686:
1678:
1676:
1672:
1660:
1656:
1650:
1647:
1634:
1630:
1623:
1620:
1607:
1603:
1597:
1594:
1589:
1587:0-7645-5354-2
1583:
1579:
1575:
1574:
1566:
1563:
1550:
1546:
1540:
1537:
1524:
1520:
1514:
1512:
1508:
1503:
1497:
1493:
1486:
1483:
1471:
1467:
1461:
1458:
1445:
1441:
1435:
1433:
1429:
1416:
1412:
1405:
1402:
1395:
1387:
1383:
1377:
1370:
1367:
1363:
1357:
1354:
1348:
1345:
1339:
1336:
1332:
1326:
1324:
1320:
1314:
1312:
1310:
1306:
1300:
1297:
1291:
1288:
1281:
1279:
1277:
1276:
1270:
1262:
1260:
1258:
1254:
1242:
1240:
1238:
1234:
1230:
1226:
1225:
1220:
1218:
1210:
1208:
1206:
1202:
1198:
1194:
1189:
1178:
1174:
1170:
1166:
1162:
1153:
1146:
1144:
1142:
1138:
1134:
1133:Asti Spumante
1130:
1126:
1122:
1118:
1111:Dioise method
1110:
1108:
1106:
1102:
1097:
1094:
1089:
1086:
1077:
1075:
1073:
1069:
1065:
1061:
1057:
1052:
1047:
1042:
1040:
1035:
1031:
1027:
1022:
1017:
1013:
1009:
1005:
1001:
996:
992:
988:
985:
980:
976:
971:
966:
961:
955:
952:
947:
946:méthode rural
942:
938:
934:
930:
929:Saint-Hilaire
926:
922:
918:
913:
907:
901:
896:
892:
883:
876:
874:
872:
868:
864:
859:
853:
847:
841:
835:
829:
826:
820:
817:
811:
804:
802:
798:
793:
788:
784:
783:
777:
775:
771:
767:
761:
756:
751:
746:
743:designation,
742:
738:
734:
730:
722:
718:
713:
706:
701:
696:
688:
681:
678:
675:
672:
669:
666:
663:
660:
659:
655:
652:
649:
646:
643:
640:
637:
634:
633:
629:
626:
623:
620:
617:
614:
611:
604:
603:
599:
596:
593:
590:
587:
584:
581:
578:
577:
573:
570:
567:
564:
561:
558:
555:
552:
550:Final stages
548:
544:
541:
538:
535:
532:
529:
526:
519:
518:
514:
511:
508:
505:
502:
499:
496:
493:
492:
488:
485:
482:
479:
476:
473:
470:
467:
466:
462:
459:
456:
453:
450:
447:
444:
437:
436:
432:
429:
426:
423:
420:
417:
414:
407:
406:
402:
399:
396:
393:
390:
387:
384:
381:
380:
376:
373:
370:
367:
364:
361:
358:
355:
351:
347:
344:
341:
338:
335:
332:
329:
326:
325:
321:
318:
315:
312:
309:
306:
303:
296:
295:
291:
288:
285:
282:
279:
276:
273:
270:
266:
262:
259:
256:
253:
250:
247:
244:
240:
237:
233:
230:
228:
227:
222:
218:
217:
211:
207:
200:
195:
188:
183:
179:
175:
171:
167:
163:
159:
155:
151:
147:
144:
141:
137:
133:
129:
125:
121:
118:
115:
111:
107:
104:
103:
102:
99:
97:
93:
89:
85:
77:
75:
73:
69:
65:
61:
53:
46:
41:
37:
33:
19:
18:Dosage (wine)
2275:
2144:
2132:Fermentation
1988:
1981:
1969:. Retrieved
1964:
1955:
1943:. Retrieved
1929:
1901:
1894:
1882:. Retrieved
1868:
1856:. Retrieved
1842:
1834:
1829:
1821:
1816:
1804:. Retrieved
1790:
1778:. Retrieved
1774:the original
1764:
1752:. Retrieved
1738:
1726:. Retrieved
1712:
1684:
1662:. Retrieved
1658:
1649:
1637:. Retrieved
1622:
1610:. Retrieved
1596:
1572:
1565:
1553:. Retrieved
1539:
1527:. Retrieved
1491:
1485:
1473:. Retrieved
1469:
1460:
1448:. Retrieved
1419:. Retrieved
1404:
1385:
1381:
1369:
1362:transversage
1361:
1356:
1347:
1338:
1331:transversage
1330:
1299:
1290:
1272:
1266:
1246:
1236:
1228:
1222:
1221:
1216:
1214:
1190:
1176:
1172:
1168:
1158:
1135:produced in
1124:
1120:
1114:
1098:
1092:
1090:
1084:
1081:
1067:
1063:
1055:
1050:
1045:
1043:
1038:
1033:
1029:
1025:
1021:interruption
1020:
1016:interruption
1015:
1011:
1007:
1006:there is no
1003:
1000:interruption
999:
994:
990:
989:
964:
956:
950:
937:Bugey Cerdon
916:
888:
870:
866:
862:
830:
821:
805:
800:
786:
780:
778:
773:
754:
744:
728:
726:
720:
717:Gyropalettes
263:Soda method
234:
231:
224:
214:
206:Fermentation
204:
153:
149:
145:
123:
119:
105:
100:
96:effervescent
95:
91:
87:
83:
81:
71:
59:
58:
45:effervescent
36:
2235:Wine bottle
2207:Other steps
2198:Wine cellar
2155:SĂĽssreserve
1909:. pp.
1692:. pp.
1269:wine faults
1263:Wine faults
1243:Soda method
1231:, or under
1101:New Zealand
975:appellation
912:gaillacoise
770:passing off
2309:Winemaking
2298:Categories
2114:Maceration
2104:Wine press
2094:Destemming
2045:Winemaking
1664:16 January
1501:019866236X
1470:Wine Folly
1396:References
1253:carbonator
1169:cuve close
1143:in Italy.
1044:Styles of
1008:disgorging
906:artisanale
801:disgorging
494:Filtering
440:Disgorging
356:In bottle
64:winemaking
2066:Noble rot
1989:Champagne
1631:. Punch.
1373:The term
1195:, and in
1159:Charmat (
1105:Australia
1091:The name
1039:entr'acte
1034:entr'acte
1030:entr'acte
1026:entr'acte
867:ancestral
797:crown cap
707:facility.
635:Bottling
327:Bottling
158:Champagne
154:Sparkling
150:sparkling
146:Sparkling
136:PĂ©tillant
128:Frizzante
112:(15
88:sparkling
84:sparkling
2081:Pressing
1971:7 August
1939:Archived
1878:Archived
1852:Archived
1800:Archived
1748:Archived
1722:Archived
1633:Archived
1606:Archived
1549:Archived
1523:Archived
1444:Archived
1415:Archived
1275:crapauds
1273:yeux de
1267:Several
1203:such as
1197:Prosecco
1072:aperitif
1051:pét-nats
787:riddling
766:renommée
721:riddling
410:Riddling
182:Spumante
174:Espumoso
166:Mousseux
132:Spritzig
32:Disgorge
2265:Terroir
2223:Related
2071:Vintage
2053:Harvest
1694:657–660
1475:7 March
1421:21 June
1205:Henkell
1161:Italian
1137:Canelli
1068:PĂ©t-nat
1064:pét-nat
1056:pét-nat
1046:pét-nat
995:pét-nat
991:PĂ©t-nat
970:naturel
965:pét-nat
951:pét-nat
933:Gaillac
834:Crémant
825:sur lie
792:remuage
210:alcohol
170:Crémant
2230:Winery
2193:Solera
2000:
1945:17 May
1917:
1884:17 May
1858:17 May
1806:17 May
1780:17 May
1754:24 May
1728:17 May
1700:
1655:"Blog"
1639:29 May
1612:29 May
1584:
1555:17 May
1529:29 May
1498:
1450:17 May
1012:dosage
973:, the
925:Limoux
900:rurale
891:French
871:dioise
810:dosage
782:tirage
733:French
715:Today
588:(Yes)
522:Dosage
500:(Yes)
451:(Yes)
448:(Yes)
421:(Yes)
418:(Yes)
299:Tirage
201:, Napa
2180:Aging
1282:Notes
977:from
221:yeast
216:cuvée
140:Pearl
106:Beady
92:fizzy
1998:ISBN
1973:2024
1947:2016
1915:ISBN
1886:2016
1860:2016
1808:2016
1782:2016
1756:2016
1730:2016
1698:ISBN
1666:2021
1641:2016
1614:2016
1582:ISBN
1557:2016
1531:2016
1496:ISBN
1477:2023
1452:2016
1423:2016
1235:law
1201:Sekt
1103:and
1010:and
939:and
909:and
869:and
846:Sekt
840:Cava
682:Yes
679:Yes
676:Yes
673:Yes
670:Yes
667:Yes
664:Yes
656:Yes
653:Yes
650:Yes
647:Yes
644:Yes
630:Yes
627:Yes
624:Yes
597:Yes
594:Yes
591:Yes
574:Yes
539:Yes
533:Yes
527:Yes
509:Yes
506:Yes
503:Yes
480:Yes
477:Yes
445:Yes
415:Yes
400:Yes
397:Yes
368:Yes
365:Yes
362:Yes
359:Yes
339:Yes
336:Yes
333:Yes
330:Yes
319:Yes
316:Yes
310:Yes
304:Yes
292:Yes
289:Yes
286:Yes
283:Yes
280:Yes
277:Yes
274:Yes
226:lees
180:and
178:Sekt
162:Cava
138:and
94:and
2188:Oak
1911:659
1578:222
1259:'.
1175:or
1139:in
861:or
114:psi
110:bar
2300::
1996:.
1994:45
1963:.
1913:.
1696:.
1674:^
1657:.
1580:.
1510:^
1468:.
1431:^
1384:,
1322:^
1308:^
1227:,
1171:,
1163::
987:.
935:,
903:,
893::
855:,
837:,
819:.
803:.
776:.
741:EU
735::
641:-
638:-
621:-
618:-
615:-
612:-
605:CO
600:-
585:-
582:-
571:-
568:-
565:-
562:-
559:-
556:-
545:-
542:-
536:-
530:-
515:-
512:-
497:-
489:-
486:-
483:-
474:-
471:-
463:-
460:-
457:-
454:-
433:-
430:-
427:-
424:-
403:-
394:-
391:-
388:-
385:-
377:-
374:-
371:-
348:-
345:-
342:-
322:-
313:-
307:-
176:,
172:,
168:,
164:,
160:,
134:,
130:,
74:.
2037:e
2030:t
2023:v
2006:.
1975:.
1949:.
1923:.
1888:.
1862:.
1837:.
1824:.
1810:.
1784:.
1758:.
1732:.
1706:.
1668:.
1643:.
1616:.
1590:.
1559:.
1533:.
1504:.
1479:.
1454:.
1425:.
1249:2
1185:2
1181:2
1024:"
998:"
789:(
757:(
747:(
731:(
607:2
184:.
142:.
47:.
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
