Sparkling wine is made using several different methods, each producing its own style, texture and flavour. At SHAMBLES, we are fascinated by wine and how it is made, so this guide explains four of the main techniques used by winemakers.
The Ancestral Method is an umbrella term for older methods of making naturally sparkling wine, including Pétillant Naturel and Col Fondo. These wines are generally made without refined sugar or commercial yeast additions.
Pet Nat is bottled before the primary fermentation has finished. Fermentation then continues inside the bottle, trapping naturally produced carbon dioxide and creating the bubbles. Because the wine is not usually filtered or disgorged, sediment may remain in the bottle, often giving it a cloudy appearance. Pet Nat bottles are frequently sealed with a crown cap rather than a cork. The winemaker has limited opportunity to adjust the wine before bottling, so Pet Nats can sometimes be unpredictable, distinctive and full of character.
It is considered one of the oldest methods of producing sparkling wine.
The Italian technique Col Fondo translates approximately as “with the bottom”, referring to the sediment left inside the bottle. Unlike Pet Nat, the first fermentation is completed before bottling. The base wine may then be blended with additional grape juice before being bottled for a second fermentation. This gives the winemaker more control over the final style because the base wine can be tasted and adjusted before the second fermentation begins.
Col Fondo wines often contain less sediment than Pet Nat, although they may still appear slightly cloudy. They are also commonly sealed with a crown cap.
The Traditional Method is also known as the Champagne Method. The grape juice is first fully fermented to create a still base wine. The base wines may be blended before yeast and sugar are added and the wine is bottled. A second fermentation then takes place inside the bottle, producing the bubbles. The wine remains in contact with the spent yeast cells, known as the lees. This ageing can create more complex flavours, including notes of toast, bread, nuts and brioche. The bottles are gradually turned so that the sediment collects in the neck. It is then removed before the bottle is topped up and sealed with a cork.
Champagne, Franciacorta, Cava and many other high-quality sparkling wines are produced using this method.
With the Charmat Method, the second fermentation takes place inside a sealed stainless-steel tank rather than inside the individual bottle. Once fermentation is complete, the wine is filtered and bottled under pressure. This method helps preserve fresh fruit and floral aromas.
Sparkling wines made using the Charmat Method are usually designed to be enjoyed young and tend to have a lighter, fruit-driven style. Prosecco is the best-known example. Historically, Prosecco was also made using the Col Fondo method, and an increasing number of producers are now returning to this older style as the trend grows.
There is no single best method. Each technique produces a different style of sparkling wine:
The most enjoyable way to understand the differences is to taste them.
Our wine list includes sparkling wines made using a variety of methods, from fresh and fruit-driven styles to more complex wines aged on their lees. Our team is always happy to explain how a wine has been made and help you find a style you will enjoy.
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