Browns Bar Bible

Wines of the World

How do we make sparkling wine?

The methods for making a quality sparkling wine can simply be divided into two categories: ‘Tank’ fermentation (think Prosecco ) or ‘Bottle’ Fermentation (think Champagne or Cava). Whichever method is used the sparkling wine starts off life as a low alcohol still wine (known as the ‘base’ wine) – the method used to produce this ‘base’ wine is the same as that described above.

The bottle of sparkling wine is corked and sealed, ready for serve!

Secondary fermentation happens in the tanks

A 'dosage' is added which determines sweetness

The base wine is often a blend of many wines

The wine cools and clarifies in the tanks

Sugar & yeast are added

Tank Fermentation The most famous examples of this method are Prosecco or Asti from Italy.

Once made the ‘base’ wine (1) is placed in a large airtight tank and a mixture of yeast and sugar is added (2) to start a second fermentation (3) process. As we know, yeast eats the sugar and creates alcohol but it also creates carbon dioxide. As the wine is sealed in an airtight tank this carbon dioxide is not able to escape and as a result it is forced to dissolve back into the wine – creating the bubbles! When the yeast has eaten all of the sugar it settles to the bottom of the tank (4), it is then removed from the wine and a mixture of wine and sugar is added, called the ‘Dosage’ (5). The sparkling wine is then bottled (6) and sold to be enjoyed straight away. Sparkling wines made in this method are light and fruity in style and not designed to be kept and aged.