Champagne, Prosecco, Pet-Nat, Cava, Frizzante?

A Quick Introduction to Sparkling Wine Varieties – 2

Below you can find basic information about the production methods of sparkling wines. The reason for the wide range of sparkling wine prices is the large differences between production time and costs. But we would like to remind you that there are sparkling wines suitable for everyone.

• Traditional Method

It is the longest and most laborious method of producing sparkling wine. The first stage is classical wine production. In other words, the harvested grapes are separated from their stems and skins and squeezed, and wine is obtained by fermentation of the grape juice obtained. In the second stage, yeast, yeast food and sugar are added to this wine, and it is filled into bottles and closed with a temporary cap. At this stage, normal wine turns into sparkling wine thanks to the second fermentation in the bottle. During the fermentation, the bottles are regularly rotated around their axis in small steps and the yeast residues inside are allowed to accumulate in the mouth of the bottle. The bottles are cooled when the production manager deems it appropriate, the accumulated yeast residue is removed by opening the temporary lid, and enough wine is added to complete the bottle. The bottle is sealed and labeled with its original cork and metal mesh.

If the sparkling wines made with this method are produced in the Champagne region of France, it can use the name champagne with its spelling in our language. In Spain the name Javanese is used with similar protection. It is stated on the labels of the wines produced by this method in other geographies that they are produced with the Traditional Method. Sparkling wines produced by this method are the group sold at the highest price.

• Charmat Method

It is a production method developed by an Italian manufacturer called Martinotti in 1895, and brought to the format used today by a French applicator named Charma in 1907. In the Charma method, wine is produced first. The yeast, yeast nutrients and sugar required for the second fermentation of the wine are added to the wine in the steel tank developed for this method and fermentation is monitored in a controlled manner. When the process is completed, the product is ready for sale after bottling, labeling, cork and protective metal cage installation. Prosecco of Italy and Sect of Germany are produced by this method. Production is carried out at a lower cost compared to the traditional method.

• The Method of Our Ancestors

It is a form of sparkling wine that was widely used in the pre-traditional period. Production is done with two different approaches. In the first approach, the fermentation, which was started as standard wine production, is stopped by the winemaker at a certain stage before the process is completed and the product is filled into bottles. The unfinished fermentation continues in the bottle after filling, and the carbon dioxide released accumulates in the bottle and is served as a sparkling wine with gas bubbles when it meets the air. This approach is more preferred in regions with cold climates.

In the second approach, standard wine production is made and fermentation is completed. During bottling, fresh grape juice, which has not yet fermented, is added to this wine. Fermentation of this newly added grape juice takes place in the bottle and sparkling wine is obtained. Regions with a temperate climate prefer this method. Sparkling wines called Pet-Nat are produced by this method.

• Soda Method

It is used in the production of artificial sparkling wine. Carbon dioxide is added to the wines whose fermentation is completed and foams are formed. It is the easiest production method. Sparkling wines produced by this method meet wine lovers with a price advantage.