There are 6 different methods used to make sparkling wines that has been developed throughout history.
The ‘Traditional method’
The ‘Traditional method’ also called ‘Méthode Champenoise’. This method is undoubtedly the most prestigious and costly of all (click here to learn more about the ‘Traditional method’)
The ‘Transfer method’
The ‘Transfer method’ which is derived from the ‘Traditional method’ and used today for formats smaller than 37.5 cL and larger than 300 cL (click here to learn more about the ‘Transfer method’)
The ‘Tank method’
The ‘Tank method’, also called ‘Charmat’ or ‘Martinotti’. This method is usually used for large-volume production and does not generate large costs related to the maturation of the wines (click here to learn more about the ‘Tank method’)
The ‘Asti method’
The ‘Asti method’ which is a variation of the tank method, is mainly used in the Asti region located in Piemonte, Italy (click here to learn more about the ‘Asti method’)
The ‘Ancestral method’
The ‘Ancestral method’ which is deeply rooted in certain areas of France where it is a cultural heritage. With the current trend of ‘Nature’ wines and low-intervention winemaking, this method has been revived in small-scale production around the world with a lot of commercial success (click here to learn more about the ‘Ancestral method’)
The ‘Carbonation method’
The ‘Carbonation method’ which is considered the least prestigious method for making sparkling wine (click here to learn more about the ‘Carbonation method’)
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