Sparkling wine has become a huge trend in the last years. It has always been part of the history of certain places, but is now made almost everywhere. And why not? We have fantastic sparkling wines in Italy as well as in other parts of the world. A comparison of the two most popular ways to make sparkling wine:
METODO CLASSICO The metodo classico or traditional method is based on a second fermentation in the bottle. It was invented in Champagne, France, that is why it is also called "champenoise method". In order to make sparkling wine according to the traditional method, the wine has to ferment twice. The base wine is vinified like a classic still wine, afterwards the liquer will be added in the tirage (liquer = base wine, sugar, yeast and mineral salts). After that, the wine goes into the bottle for the second fermentation, closed with crown caps. The bottles will be tilted and twisted to ensure that the yeast sediment goes to the neck of the bottle. After the second fermentation, the dégorgement will take place, in which course the yeast cap will be frozen, removed and the liquer d’expedition will be added. The bottle will be closed and in some cases age before being put on the market. Franciacorta, Trento DOC and Spumanti Alto Adige Doc can only be produced by using this method.
METODO CHARMAT/MARTINOTTI The metodo Charmat o Martinotti, is a the tank method, which means fermentation in tanks. It was invented at the end of the 19th century to have a quicker and cheaper way to make sparkling wine. With the Charmat method, the base wine will be fermented in stainless steel tanks under pressure. This way, bigger quantities of sparkling wine can be produced. It will then be put directly in the bottle, just like with still wines. Sparkling wines produced this ways are Prosecco or Lambrusco.