Sparkling Wine

Important areas for sparkling wine

• Champagne (France) : The world's most prestigious sparkling wine region. Made with the “méthode traditionnelle” and long bottle aging. Using Chardonnay, Pinot Noir and Pinot Meunier.
• Loire (France) : Crémant de Loire and Vouvray – often with Chenin Blanc and great freshness.
• Catalonia (Spain) : Cava is made from Macabeo, Parellada and Xarel-lo – dry, fresh and elegant.
• Franciacorta (Italy) : Italian counterpart to Champagne, most often with Chardonnay and Pinot Nero.
• Prosecco (Italy) : Made from the Glera grape via the Charmat method. Fruity and light style.
• England and Austria : Cool climate produces acidic bubbles with minerality and finesse.

Methods of manufacture

• Méthode Traditionnelle : Secondary fermentation in the bottle, as in Champagne and Crémant. Provides fine bubbles and depth of aging.
• Charmat (tank method) : Secondary fermentation in pressure tanks. Used for Prosecco and Asti, among others – faster and fruitier style.
• Petillant Naturel (Pet-Nat) : Natural fermentation in bottle without disgorging. Often cloudy, low in sulfur and with lively bubbles.

The production method has a major impact on the finesse, texture and complexity of the bubbles.

Grape varieties and style variation

Sparkling wines are produced from a variety of grapes depending on region and tradition. Some of the most commonly used are:

• Chardonnay : Freshness, citrus and aging potential.
• Pinot Noir : Structure, red fruits and complexity.
• Pinot Meunier : Fruity character and roundness.
• Macabeo, Xarel-lo and Parellada : Used in Cava for purity and finesse.
• Chenin Blanc : High acidity and aromatic depth.
• Glera : Used in Prosecco – produces light and aromatic wines.

The style ranges from bone-dry “Brut Nature” to sweet “Demi-Sec” and depends on the dosage after secondary fermentation.

Frequently asked questions about sparkling wine