Bubbles come from CO₂ trapped in wine. The method determines quality, texture and price.
Traditional Method (Méthode Champenoise): Second fermentation happens IN the bottle. Lees ageing (15 months minimum for non-vintage Champagne) adds biscuit, toast and brioche complexity. Used in Champagne, Cava, Crémant, English sparkling.
Tank Method (Charmat/Martinotti): Second fermentation in a large sealed tank, then bottled under pressure. Faster, cheaper, preserves fresh fruit aromas. Used in Prosecco, Asti.
Transfer Method: Second fermentation in bottle, then transferred under pressure to tank for disgorgement. Compromise between the two.
Ancestral Method (Pét-Nat): One fermentation, bottled before complete. Unfiltered, cloudy, lower pressure. Ancient technique now trendy.
Bubble texture: Traditional method = fine, persistent bubbles. Tank method = larger, softer bubbles.
