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.hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">"Disgorging" redirects here. For other uses, see <a href="/wiki/Disgorge_(disambiguation)" class="mw-redirect mw-disambig" title="Disgorge (disambiguation)">Disgorge</a>.</div> <p class="mw-empty-elt"> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Rose_Champagne_Bubbles.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/f/f7/Rose_Champagne_Bubbles.jpg" decoding="async" width="183" height="240" class="mw-file-element" data-file-width="183" data-file-height="240" /></a><figcaption>All production methods for sparkling wines have one thing in common: the purpose of introducing enough carbon dioxide in the wine to make it <a href="/wiki/Effervescence" title="Effervescence">effervescent</a>.</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:R%C3%BCttelpult.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/87/R%C3%BCttelpult.jpg/170px-R%C3%BCttelpult.jpg" decoding="async" width="170" height="155" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/87/R%C3%BCttelpult.jpg/255px-R%C3%BCttelpult.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/8/87/R%C3%BCttelpult.jpg 2x" data-file-width="300" data-file-height="273" /></a><figcaption>Champagne bottles in racks in underground cellars</figcaption></figure> <p><b>Sparkling wine production</b> is the method of <a href="/wiki/Winemaking" title="Winemaking">winemaking</a> used to produce <a href="/wiki/Sparkling_wine" title="Sparkling wine">sparkling wine</a>. The oldest known production of sparkling wine took place in 1531 with the <i>ancestral method</i>. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Pressure_and_terminology">Pressure and terminology</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=1" title="Edit section: Pressure and terminology"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In popular parlance and also in the title of this article the term <i>sparkling</i> is used for all wines that produce bubbles at the surface after opening. Under EU law the term <i>sparkling</i> has a special meaning that does not include all wines that produce bubbles.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> For this reason the terms <i>fizzy</i> and <i>effervescent</i> are sometimes used to include all bubbly wines. </p><p>The following terms are increasingly used to designate different bottle pressures:<sup id="cite_ref-efferv_index_2-0" class="reference"><a href="#cite_note-efferv_index-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p> <ul><li><i>Beady</i> is a wine with less than 1 additional <a href="/wiki/Bar_(unit)" title="Bar (unit)">bar</a> (15 <a href="/wiki/Pound_per_square_inch" title="Pound per square inch">psi</a>) of pressure.</li> <li><i>Semi-sparkling</i> is a wine with 1 to 2.5 additional bars (15 to 36 psi) of pressure. <i>Semi-sparkling</i> wines include wines labelled as <a href="/wiki/Frizzante" class="mw-redirect" title="Frizzante">Frizzante</a>, <a href="/wiki/Spritzig" class="mw-redirect" title="Spritzig">Spritzig</a>, <a href="/wiki/P%C3%A9tillant" class="mw-redirect" title="Pétillant">Pétillant</a> and <a href="/wiki/Pearl_(wine)" class="mw-redirect" title="Pearl (wine)">Pearl</a>.</li> <li><i>Sparkling</i> is a wine with above 3 additional bars (44 psi) of pressure. This is the only wine that can be labelled as <i>sparkling</i> under EU law. <i>Sparkling</i> wines include wines labelled as <a href="/wiki/Champagne" title="Champagne">Champagne</a>, <a href="/wiki/Cava_(Spanish_wine)" title="Cava (Spanish wine)">Cava</a>, <a href="/wiki/Mousseux" class="mw-redirect" title="Mousseux">Mousseux</a>, <a href="/wiki/Cr%C3%A9mant" class="mw-redirect" title="Crémant">Crémant</a>, <a href="/wiki/Espumoso" title="Espumoso">Espumoso</a>, <a href="/wiki/Sekt" class="mw-redirect" title="Sekt">Sekt</a> and <a href="/wiki/Spumante" class="mw-redirect" title="Spumante">Spumante</a>.</li></ul> <div class="mw-heading mw-heading2"><h2 id="Production_methods">Production methods</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=2" title="Edit section: Production methods"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Schramsberg_Vineyards,_July_2019-7609.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Schramsberg_Vineyards%2C_July_2019-7609.jpg/220px-Schramsberg_Vineyards%2C_July_2019-7609.jpg" decoding="async" width="220" height="220" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Schramsberg_Vineyards%2C_July_2019-7609.jpg/330px-Schramsberg_Vineyards%2C_July_2019-7609.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Schramsberg_Vineyards%2C_July_2019-7609.jpg/440px-Schramsberg_Vineyards%2C_July_2019-7609.jpg 2x" data-file-width="4153" data-file-height="4153" /></a><figcaption>Yeast in a bottle in riddling (remuage) rack at <a href="/wiki/Schramsberg_Vineyards" title="Schramsberg Vineyards">Schramsberg Vineyards</a>, Napa</figcaption></figure> <p><a href="/wiki/Fermentation" title="Fermentation">Fermentation</a> of sugar into <a href="/wiki/Alcohol_(drug)" title="Alcohol (drug)">alcohol</a> during winemaking always means that carbon dioxide is released. Carbon dioxide has the property of being very soluble in water (the main constituent of wine), a property that is utilized in sparkling wines.<sup id="cite_ref-winefolly/sparkling-made_3-0" class="reference"><a href="#cite_note-winefolly/sparkling-made-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Production always starts from a base wine (where the carbon dioxide from the first fermentation has been gasified). In Champagne production, the base wine is usually a blend of wines from different grape varieties and different wineries, where the distribution gives the final wine its special character, called <i><a href="/wiki/Cuv%C3%A9e" title="Cuvée">cuvée</a></i>. In some commonly used methods the base wine undergoes a secondary fermentation, which encloses the resulting carbon dioxide under excess pressure and binds it to the liquid in the sparkling wine. In this way the carbon dioxide content is created which, after opening the bottle, produces the bubbles. The dead <a href="/wiki/Yeast" title="Yeast">yeast</a> cells form a precipitate called <i><a href="/wiki/Lees_(fermentation)" title="Lees (fermentation)">lees</a></i>, that often help with appealing aromas to the sparkling wine but look unappetizing. The lees are therefore normally removed before the wine is distributed. </p><p>There is some consensus that the methods where the second fermentation occurs in the bottle are usually preferable to the others.<sup id="cite_ref-efferv_index_2-1" class="reference"><a href="#cite_note-efferv_index-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p><p>The following table shows the main features of seven main methods used to make sparkling wines. The methods are then described in the text. Within each method there may be variations from one producer to another. </p> <table class="wikitable"> <tbody><tr> <th colspan="2">Production step </th> <th>Traditional method </th> <th>Ancestral method </th> <th>Transfer method </th> <th>Dioise method </th> <th>Charmat method </th> <th>Continuous method </th> <th>Soda method </th></tr> <tr> <td rowspan="3">Preliminary stages </td> <td>Production of base wine and (usually) blending cuvée using normal technique </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td></tr> <tr> <td><style data-mw-deduplicate="TemplateStyles:r1238216509">.mw-parser-output .vanchor>:target~.vanchor-text{background-color:#b1d2ff}@media screen{html.skin-theme-clientpref-night .mw-parser-output .vanchor>:target~.vanchor-text{background-color:#0f4dc9}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .vanchor>:target~.vanchor-text{background-color:#0f4dc9}}</style><span class="vanchor"><span id="Tirage"></span><span class="vanchor-text">Tirage</span></span><sup id="cite_ref-note3_4-0" class="reference"><a href="#cite_note-note3-4"><span class="cite-bracket">[</span>a<span class="cite-bracket">]</span></a></sup> </td> <td>Yes </td> <td>- </td> <td>Yes </td> <td>- </td> <td>Yes </td> <td>Yes </td> <td>- </td></tr> <tr> <td>Bottling </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>- </td> <td>- </td> <td>- </td></tr> <tr> <td rowspan="7">Second fermentation </td> <td>In bottle </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>- </td> <td>- </td> <td>- </td></tr> <tr> <td>In steel tank </td> <td>- </td> <td>- </td> <td>- </td> <td>- </td> <td>Yes </td> <td>Yes </td> <td>- </td></tr> <tr> <td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238216509"><span class="vanchor"><span id="Riddling"></span><span class="vanchor-text">Riddling</span></span><sup id="cite_ref-note4_5-0" class="reference"><a href="#cite_note-note4-5"><span class="cite-bracket">[</span>b<span class="cite-bracket">]</span></a></sup> </td> <td>Yes </td> <td>(Yes)<sup id="cite_ref-note1_6-0" class="reference"><a href="#cite_note-note1-6"><span class="cite-bracket">[</span>c<span class="cite-bracket">]</span></a></sup> </td> <td>(Yes)<sup id="cite_ref-note2_7-0" class="reference"><a href="#cite_note-note2-7"><span class="cite-bracket">[</span>d<span class="cite-bracket">]</span></a></sup> </td> <td>- </td> <td>- </td> <td>- </td> <td>- </td></tr> <tr> <td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238216509"><span class="vanchor"><span id="Disgorging"></span><span class="vanchor-text">Disgorging</span></span><sup id="cite_ref-note5_8-0" class="reference"><a href="#cite_note-note5-8"><span class="cite-bracket">[</span>e<span class="cite-bracket">]</span></a></sup> </td> <td>Yes </td> <td>(Yes)<sup id="cite_ref-note1_6-1" class="reference"><a href="#cite_note-note1-6"><span class="cite-bracket">[</span>c<span class="cite-bracket">]</span></a></sup> </td> <td>(Yes)<sup id="cite_ref-note2_7-1" class="reference"><a href="#cite_note-note2-7"><span class="cite-bracket">[</span>d<span class="cite-bracket">]</span></a></sup> </td> <td>- </td> <td>- </td> <td>- </td> <td>- </td></tr> <tr> <td>Emptying, cleaning </td> <td>- </td> <td>- </td> <td>Yes </td> <td>Yes </td> <td>- </td> <td>- </td> <td>- </td></tr> <tr> <td>Filtering </td> <td>- </td> <td>(Yes)<sup id="cite_ref-note1_6-2" class="reference"><a href="#cite_note-note1-6"><span class="cite-bracket">[</span>c<span class="cite-bracket">]</span></a></sup> </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>- </td> <td>- </td></tr> <tr> <td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238216509"><span class="vanchor"><span id="Dosage"></span><span class="vanchor-text">Dosage</span></span><sup id="cite_ref-note6_9-0" class="reference"><a href="#cite_note-note6-9"><span class="cite-bracket">[</span>f<span class="cite-bracket">]</span></a></sup> </td> <td>Yes </td> <td>- </td> <td>Yes </td> <td>- </td> <td>Yes </td> <td>- </td> <td>- </td></tr> <tr> <td rowspan="5">Final stages </td> <td>Addition of carbon dioxide </td> <td>- </td> <td>- </td> <td>- </td> <td>- </td> <td>- </td> <td>- </td> <td>Yes </td></tr> <tr> <td>Clarification/filtration </td> <td>- </td> <td>- </td> <td>(Yes)<sup id="cite_ref-note7_10-0" class="reference"><a href="#cite_note-note7-10"><span class="cite-bracket">[</span>g<span class="cite-bracket">]</span></a></sup> </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>- </td></tr> <tr> <td>CO<sub>2</sub> stabilization </td> <td>- </td> <td>- </td> <td>- </td> <td>- </td> <td>Yes </td> <td>Yes </td> <td>Yes </td></tr> <tr> <td>Bottling </td> <td>- </td> <td>- </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td></tr> <tr> <td>Corking, labeling, etc. </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td> <td>Yes </td></tr></tbody></table> <div class="mw-heading mw-heading3"><h3 id="Traditional_method">Traditional method</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=3" title="Edit section: Traditional method"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Traditional_method" title="Traditional method">Traditional method</a></div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Mo%C3%ABt%26Chandon_press_house.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Mo%C3%ABt%26Chandon_press_house.jpg/150px-Mo%C3%ABt%26Chandon_press_house.jpg" decoding="async" width="150" height="67" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Mo%C3%ABt%26Chandon_press_house.jpg/225px-Mo%C3%ABt%26Chandon_press_house.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Mo%C3%ABt%26Chandon_press_house.jpg/300px-Mo%C3%ABt%26Chandon_press_house.jpg 2x" data-file-width="2589" data-file-height="1162" /></a><figcaption> The larger Champagne producers have a number of press houses situated throughout the region, such as this <a href="/wiki/Mo%C3%ABt_%26_Chandon" title="Moët & Chandon">Moët & Chandon</a> facility.</figcaption></figure> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Gyropalette_Machine.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Gyropalette_Machine.jpg/150px-Gyropalette_Machine.jpg" decoding="async" width="150" height="113" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Gyropalette_Machine.jpg/225px-Gyropalette_Machine.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Gyropalette_Machine.jpg/300px-Gyropalette_Machine.jpg 2x" data-file-width="1600" data-file-height="1200" /></a><figcaption> Today <a href="/wiki/Gyropalette" title="Gyropalette">Gyropalettes</a> usually replace hand power for <i>riddling</i> in the traditional method.</figcaption></figure> <p>The so-called classic way (though not the oldest) to produce sparkling wine is popularly known as the <i>traditional method</i> (<a href="/wiki/French_language" title="French language">French</a>: <i lang="fr">méthode traditionnelle</i>), or the official <a href="/wiki/EU" class="mw-redirect" title="EU">EU</a> designation, <i>classic method</i> (<span title="French-language text"><i lang="fr">méthode classique</i></span>). In 1994 the designation <i>Champagne method</i> (<span title="French-language text"><i lang="fr">méthode champenoise</i></span>) was disallowed as it was too often involved in <span title="French-language text"><i lang="fr">renommée</i></span> <a href="/wiki/Passing_off" title="Passing off">passing off</a>.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>h<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> As the former designation suggests, the method is used for the production of most Champagne, and it is slightly more expensive than the Charmat method. Champagne in bottles of 375 ml, 750 ml and 1.5 liters must be produced with the traditional method, but smaller and larger bottles are usually produced with the <i>transfer method</i>.<sup id="cite_ref-champagne411_13-0" class="reference"><a href="#cite_note-champagne411-13"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p><p>The wine is fermented once in the barrel and then undergoes a second fermentation in the bottle after the addition of yeast, nutrients for the yeast, and sugar (known as <i><a href="/wiki/Tirage" class="mw-redirect" title="Tirage">tirage</a></i>). The second fermentation results in a natural sparkling wine. Yeast precipitate (lees) must then be removed. This begins with <i>riddling</i> (<span title="French-language text"><i lang="fr">remuage</i></span>) which means that the bottles are turned with the neck downwards and lightly shaken to move the lees to the neck of the bottle. This is done in small steps where the bottle orientation gradually changes. Finally the inverted bottle necks are cooled so that the precipitation freezes to a small block of ice, the bottles are turned upright and the temporary closure (normally a <a href="/wiki/Crown_cap" class="mw-redirect" title="Crown cap">crown cap</a>) is opened so that the precipitate is pushed out by the pressure in the bottle. Then the bottle is filled to replace the missing volume, and fitted with a plain Champagne cork and halter. The process to remove lees is called <i>disgorging</i>. </p><p>Historically the various stages were performed manually but the whole process is now automated for most wines. In connection with the filling of the missing volume, it is common to add a certain amount of sugar dissolved in wine to give the sparkling wine a smoother taste. Sugar addition is called <span title="French-language text"><i lang="fr">dosage</i></span> and the added liquid <span title="French-language text"><i lang="fr">liqueur d'expedition</i></span>.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>In many cases the wine is stored on the lees – <span title="French-language text"><i lang="fr">sur lie</i></span> – under carbon dioxide pressure for a long time before disgorging takes place, to get a more mature character. The requirement for non-vintage Champagne is at least 15 months of storage on the lees, and for vintage Champagne at least three years. </p><p>The traditional method is used for Champagne, all European wines with the designation <span title="French-language text"><i lang="fr">Crémant</i></span>, <span title="Spanish-language text"><i lang="es">Cava</i></span>, some varieties of <span title="German-language text"><i lang="de">Sekt</i></span> and other sparkling wines that have <span title="French-language text"><i lang="fr">méthode traditionnelle</i></span>, <span title="French-language text"><i lang="fr">méthode classique</i></span> or <i>fermented in this bottle</i> on the label (note, however, that the unusual <i>ancestral</i> and <i>dioise</i> methods also ferment the wine exclusively in the bottle). </p> <div class="mw-heading mw-heading3"><h3 id="Ancestral_method">Ancestral method</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=4" title="Edit section: Ancestral method"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Bugey_Cerdon_sparkling_rose.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Bugey_Cerdon_sparkling_rose.JPG/150px-Bugey_Cerdon_sparkling_rose.JPG" decoding="async" width="150" height="201" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Bugey_Cerdon_sparkling_rose.JPG/225px-Bugey_Cerdon_sparkling_rose.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/33/Bugey_Cerdon_sparkling_rose.JPG/300px-Bugey_Cerdon_sparkling_rose.JPG 2x" data-file-width="1936" data-file-height="2592" /></a><figcaption> Bugey Cerdon produced with the ancestral method</figcaption></figure> <p>The ancestral method (<a href="/wiki/French_language" title="French language">French</a>: <i lang="fr">méthode ancestrale</i>) goes under many local names in the various French regions, such as <span title="French-language text"><i lang="fr">rurale</i></span>, <span title="French-language text"><i lang="fr">artisanale</i></span> and <span title="French-language text"><i lang="fr">gaillacoise</i></span>. This is by far the oldest method of making sparkling wine and preceded the <i>traditional method</i> by almost 200 years, or possibly even more. The wine that is now called <a href="/wiki/Limoux_wine" title="Limoux wine">Blanquette de Limoux</a> is considered by wine historians to be the world's first sparkling wine, and was produced in <a href="/wiki/Limoux" title="Limoux">Limoux</a> in 1531 by monks in the monastery of <a href="/wiki/Saint-Hilaire,_Aude" title="Saint-Hilaire, Aude">Saint-Hilaire</a>.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Wines produced using the ancestral method include among others French wines from <a href="/wiki/Gaillac" title="Gaillac">Gaillac</a>, <a href="/wiki/Bugey_wine" title="Bugey wine">Bugey Cerdon</a> and <a href="/wiki/Blanquette_de_Limoux" class="mw-redirect" title="Blanquette de Limoux">Blanquette de Limoux</a>, German wines from a few vineyards where the method is usually called <span title="French-language text"><i lang="fr">méthode rural</i></span>, and some North American wines. In Italy the name given to a traditional version of the ancestral method is Col Fondo, which is a process whereby the wine from a harvest is fermented dry and has fresh juice from the following harvest added and is then bottled and released undisgorged. Col Fondo is a variant on the <i>pét-nat</i> intermission method, however producers are increasingly dropping the word from their labels as the name was trademarked in 2002 by two local wineries (as the spelling Colfondo). Although these wineries are not enforcing their trademark rights, they have been unable to come to an agreement with the Consorzio. Under new DOCG law, from 2020 Col Fondo wines will be labelled as Sui Lieviti. </p><p>Wines made with the ancestral method are sometimes called <span title="French-language text"><i lang="fr">pétillant-naturel</i></span>, popularly abbreviated to <i>pét-nat</i>. Since French wine label regulations ban the word <span title="French-language text"><i lang="fr">naturel</i></span>, the <a href="/wiki/Appellation" title="Appellation">appellation</a> from <a href="/wiki/Montlouis-sur-Loire" title="Montlouis-sur-Loire">Montlouis-sur-Loire</a> is instead called <span title="French-language text"><i lang="fr">pétillant originel</i></span>.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p><p><i>Pét-nat</i> as a general term indicates a style of wine not a specific production method. Within the overall umbrella category of <i>pét-nat</i> there are two general approaches employed by winemakers, the choice of which is often determined by location and weather conditions during harvest as well as the scale of production and resources on hand in the winery when it comes to bottling. The first is the "<i>interruption</i>" method, whereby the primary alcoholic fermentation is interrupted by the act of bottling. The wine goes into bottle, sealed under a crown cap, where the still viable yeast, nutrient and sugar allow the primary fermentation to continue and produce the carbon dioxide that forms the bubbles. Malolactic fermentation may also occur in bottle making a small contribution to the carbon dioxide levels. Unlike the <i>traditional method</i> there is no <i>disgorging</i> and <i>dosage</i>, however producers using the <i>interruption</i> method will often need to remove tartrate crystals and sediment to prevent the wine from gushing when opened as well as to reduce the amount of final sediment to an acceptable level. To accomplish this, the bottles are hand disgorged and topped up with the same wine. The <i>interruption</i> method is often favoured by producers in cooler regions where the fermentation is slower and easier to catch at a specific point and where they have the resources to hand bottle at a specific time and to hand disgorge. The second method is called "<i>entr'acte</i>" (intermission) whereby the primary fermentation is completed to dryness, allowing the wine to be naturally cold stabilised and settled, either in an underground cellar or temperature controlled tank. Sweet juice from a second pick of grapes, often from the same vineyard, is then added to the wine, which is then bottled with the fermentation from the second pick juice completing in bottle to produce the bubbles. The advantages of the <i>entr'acte</i> method is that the wine does not need to be disgorged, there is more control over final sediment and pressure levels leading to an avoidance of gushing. The <i>entr'acte</i> method is often favoured in warmer climates where faster ferments are more difficult to control, as well as where producers want to be more precise with final turbidity and pressure levels as well as minimising overall risk. Alternatively, using a method faithful to the origins of ancestral winemaking, the wine is cold-settled before the end of primary fermentation to mimic the natural changing seasons before being bottled and then allowed to warm up again, as it would in the Spring. This process, a traditional variation on the <i>entr'acte</i> practice, is called the "Overwintering Method,"<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> and is how the earliest sparkling wines would have come about, although as an intentional method of production it runs the risk of a stuck ferment. </p><p>Styles of <i>pét-nat</i> can very widely, including a range of colours from white, red, pink and orange (not to be confused with skin contact orange wines). Pressure levels can also vary from lightly sparkling (around 1 to 2 bars of pressure), to a gentle foam (around 3 bar) to a full fizz (4 to 5 bars). Common flaws are often related to turbidity and pressure, with wines being barely fizzy to gushing. Common faults are those often associated with low / no sulphur winemaking such as mousiness or excessive levels of brettanomyces or volatile acidity. Due to the fermentation being completed in the bottle, <i>pét-nats</i> can often display funky characteristics, not dissimilar to still natural wines, and which represent a stylistic cross-over with traditional styles of sour beer such as lambics and gueuze. Wines can vary from being highly aromatic to relatively neutral depending on the grape varieties used. They often display relatively low alcohol content, although this is purely a winemaker decision. The wines are sometimes obscure from remaining lees (except those which have been clarified by disgorging). They taste best one to three years after bottling and do not develop with further storage. In general, the wines usually finish fermenting in bottle resulting in them being dry, although there can be some variability with final sugar levels. The method's main challenge is that the production process is difficult to control and therefore requires great skill by the winemaker. The keys to <i>pét-nat</i> production are mastering temperature, timing and turbidity. The volumes produced are very modest. High-quality wines produced with the ancestral method, often by small growers using <a href="/wiki/Organic_farming" title="Organic farming">organic farming principles</a>, can be complex and very distinctive. Visual cues that distinguish <i>pét-nat</i> from other sparkling wines are a sparkling weight bottle, closed with a crown cap, with a wine that is often a little bit cloudy. <i>Pét-nat</i> can be enjoyed as an <a href="/wiki/Aperitif" class="mw-redirect" title="Aperitif">aperitif</a> or with fruit dishes, however their growing global appeal is as the sparkling wine of choice in the natural wine movement. </p> <div class="mw-heading mw-heading3"><h3 id="Transfer_method">Transfer method</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=5" title="Edit section: Transfer method"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The transfer method follows the first steps of the traditional method in that after primary fermentation the cuvée is transferred to bottles to complete secondary fermentation, which allows for additional complexity. When the secondary fermentation is complete and the wine has spent the desired amount of time in bottle on yeast lees (six months is the requirement to label a wine 'bottle fermented') then the individual bottles are transferred (hence the name) into a larger tank. The wine is then filtered, <i>liqueur de dosage</i> added, and then filled back into new bottles for sale. This method allows for complexity to be built into the wine, but also gives scope for blending options after the wine has gone into bottle and reduces the bottle-to-bottle variations that can be hard to control in the traditional method.<sup id="cite_ref-Oxford_pp_657-660_19-0" class="reference"><a href="#cite_note-Oxford_pp_657-660-19"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p><p>The name <i>transversage method</i> is often used as a synonym to transfer method, but is actually a slight twist to the latter. In the transfer method proper, the wine is transferred to a tank directly after ageing on lees, while in the transversage method, the wine is riddled and disgorged before transfer to a tank. Consequently, the transversage method doesn't need additional clarification before bottling. </p><p>Sparkling wines from <a href="/wiki/New_Zealand_wine" title="New Zealand wine">New Zealand</a> and <a href="/wiki/Australia_wine" class="mw-redirect" title="Australia wine">Australia</a> often use the transfer method. The method is used for sparkling wine sold in unusually small or unusually large bottles.<sup id="cite_ref-champagne411_13-1" class="reference"><a href="#cite_note-champagne411-13"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Dioise_method">Dioise method</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=6" title="Edit section: Dioise method"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>This method is used for <a href="/wiki/Clairette_de_Die_AOC" title="Clairette de Die AOC">Clairette de Die AOC</a> where the method is officially designated as the <i>original dioise process</i>. In contrast to the <i>ancestral method</i> the yeast production is controlled by cooling. The dioise method is used in among others <a href="/wiki/Die,_Dr%C3%B4me" title="Die, Drôme">the Drôme valley</a> in France, as well as for <a href="/wiki/Asti_Spumante" class="mw-redirect" title="Asti Spumante">Asti Spumante</a> produced in <a href="/wiki/Canelli" title="Canelli">Canelli</a> in <a href="/wiki/Piedmont" title="Piedmont">the Piedmont region</a> in Italy.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Charmat_method">Charmat method</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=7" title="Edit section: Charmat method"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:M%C3%A9thode_Charmat.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9d/M%C3%A9thode_Charmat.JPG/150px-M%C3%A9thode_Charmat.JPG" decoding="async" width="150" height="205" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9d/M%C3%A9thode_Charmat.JPG/225px-M%C3%A9thode_Charmat.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/9d/M%C3%A9thode_Charmat.JPG/300px-M%C3%A9thode_Charmat.JPG 2x" data-file-width="936" data-file-height="1282" /></a><figcaption>Label detail of a French sparkling wine made using the Charmat process</figcaption></figure> <p>Charmat (<a href="/wiki/Italian_language" title="Italian language">Italian</a>: <i lang="it">Metodo Martinotti</i>) was developed and patented in 1895 by the Italian Federico Martinotti (1860–1924).<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> The method was further developed with a new patent by the inventor Eugène Charmat in 1907.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> The method is now named after the latter, but is also called <i>cuve close</i>, <i>metodo Italiano</i> or <i>the tank method</i>. The wine is mixed in a stainless steel pressure tank, together with sugar and yeast. Fermentation occurs in a closed system, so CO<sub style="font-size: 80%;vertical-align: -0.35em">2</sub> cannot directly escape to the atmosphere and dissolves in wine. When the sugar is converted into alcohol and carbon dioxide, the yeast is filtered and removed, and the wine containing the dissolved CO<sub style="font-size: 80%;vertical-align: -0.35em">2</sub> is transferred from the closed reactor vessel into bottles. The duration of fermentation affects the quality; longer fermentation preserves the wine's aromas better and gives finer and more durable bubbles.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> </p><p>This production method is widely used in the U.S., in Italy, especially in <a href="/wiki/Province_of_Asti" title="Province of Asti">the Asti province</a>, and in <a href="/wiki/Prosecco" title="Prosecco">Prosecco</a> wines, and in Germany to produce variants of <a href="/wiki/Sekt" class="mw-redirect" title="Sekt">Sekt</a> such as <a href="/wiki/Henkell" class="mw-redirect" title="Henkell">Henkell</a> Trocken. Charmat-method sparkling wines can be produced at a considerably lower cost than traditional method wines.<sup id="cite_ref-Oxford_pp_657-660_19-1" class="reference"><a href="#cite_note-Oxford_pp_657-660-19"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Continuous_method">Continuous method</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=8" title="Edit section: Continuous method"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The continuous method is also called the <i>Russian method</i>. The secondary fermentation takes place in steel tanks with special rings, or with added oak chips. The wine circulates slowly and becomes reasonably clear before it is bottled.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p><p><i><a href="/wiki/Sovetskoye_Shampanskoye" title="Sovetskoye Shampanskoye">Sovetskoye Shampanskoye</a></i>, <i>Soviet Champagne</i>, or under <a href="/wiki/European_Union" title="European Union">European Union</a> law <i>Soviet sparkling wine</i>, is produced by the continuous method in Russia and former Soviet Union countries.<sup id="cite_ref-Oxford_p_659_28-0" class="reference"><a href="#cite_note-Oxford_p_659-28"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Soda_method">Soda method</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=9" title="Edit section: Soda method"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Simpler, cheaper sparkling wines are manufactured simply by adding CO<sub>2</sub> to the wine from a <a href="/wiki/Carbonation" title="Carbonation">carbonator</a>. The bubbles created by using this method will be relatively large and volatile.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> In the European Union sparkling wines made via this method must use terms 'aerated sparkling wine' and 'aerated semi-sparkling wine', supplemented where necessary with the words 'obtained by adding carbon dioxide' or 'obtained by adding <a href="/w/index.php?title=Carbon_anhydride&action=edit&redlink=1" class="new" title="Carbon anhydride (page does not exist)">carbon anhydride</a>'.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Wine_faults">Wine faults</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=10" title="Edit section: Wine faults"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Several <a href="/wiki/Wine_fault" title="Wine fault">wine faults</a> can occur in sparkling wine production. Some that were present in early production methods include <i>yeux de <a href="/wiki/Crapaud" title="Crapaud">crapauds</a></i> (toad's eyes) which was a condition of big, viscous bubbles that resulted from the wine spending too much time in wooden casks. Another fault could occur when the wine is exposed to bacteria or direct sunlight, leaving the wine with murky colouring and an oily texture.<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=11" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-lower-alpha"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-note3-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-note3_4-0">^</a></b></span> <span class="reference-text">Addition of yeast, nutrients for the yeast, and sugar</span> </li> <li id="cite_note-note4-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-note4_5-0">^</a></b></span> <span class="reference-text">Bottles are turned with the neck downwards and lightly shaken to move the lees to the neck of the bottle</span> </li> <li id="cite_note-note1-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-note1_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-note1_6-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-note1_6-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text">Producer specific variation within the ancestral method</span> </li> <li id="cite_note-note2-7"><span class="mw-cite-backlink">^ <a href="#cite_ref-note2_7-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-note2_7-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Riddling and disgorging only in the <i>transversage</i> variant of the transfer method</span> </li> <li id="cite_note-note5-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-note5_8-0">^</a></b></span> <span class="reference-text">The process to remove lees from bottles</span> </li> <li id="cite_note-note6-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-note6_9-0">^</a></b></span> <span class="reference-text">Sugar addition</span> </li> <li id="cite_note-note7-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-note7_10-0">^</a></b></span> <span class="reference-text">No clarification step after tank storage in the <i>transversage</i> variant of the transfer method, since this has already been taken care of in the riddling and disgorging steps</span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text">The term <span title="French-language text"><i lang="fr">"méthode champenoise"</i></span> or "Champagne method" was outlawed in Europe in 1994 for all wines other than Champagne (which for obvious reasons does not bother to utilize it), replaced with "traditional method". On labels it may be referred to as <i>"méthode traditionnelle"</i>, <i>"méthode classique"</i>, "traditional method", "classic method", or the ambiguous term "bottle fermented".</span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sparkling_wine_production&action=edit&section=12" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></span></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Sparkling_wine_production" class="extiw" title="commons:Category:Sparkling wine production">Sparkling wine production</a></span>.</div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626"><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFElliot_Essman" class="citation web cs1">Elliot Essman. <a rel="nofollow" class="external text" href="http://www.stylegourmet.com/wine/wlang001.htm">"Wine Language - The Many Degrees of Fizz"</a>. Style Gourmet. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160621080241/http://www.stylegourmet.com/wine/wlang001.htm">Archived</a> from the original on 21 June 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">21 June</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Wine+Language+-+The+Many+Degrees+of+Fizz&rft.pub=Style+Gourmet&rft.au=Elliot+Essman&rft_id=http%3A%2F%2Fwww.stylegourmet.com%2Fwine%2Fwlang001.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-efferv_index-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-efferv_index_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-efferv_index_2-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.effervescents-du-monde.com/pages/80_efferv/index.en.html">"A Sparkling Success World-Wide: An Example to Reflect On"</a>. Effervescents du Monde. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160215232702/http://www.effervescents-du-monde.com/pages/80_efferv/index.en.html">Archived</a> from the original on 15 February 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">17 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=A+Sparkling+Success+World-Wide%3A+An+Example+to+Reflect+On&rft.pub=Effervescents+du+Monde&rft_id=http%3A%2F%2Fwww.effervescents-du-monde.com%2Fpages%2F80_efferv%2Findex.en.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-winefolly/sparkling-made-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-winefolly/sparkling-made_3-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://winefolly.com/deep-dive/how-sparkling-wine-is-made/">"How Sparkling Wine is Made"</a>. <i>Wine Folly</i><span class="reference-accessdate">. Retrieved <span class="nowrap">7 March</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Wine+Folly&rft.atitle=How+Sparkling+Wine+is+Made&rft_id=https%3A%2F%2Fwinefolly.com%2Fdeep-dive%2Fhow-sparkling-wine-is-made%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJancis_Robinson1999" class="citation book cs1">Jancis Robinson, ed. (1999). <i>Oxford Companion to Wine</i> (Second ed.). Oxford University Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/019866236X" title="Special:BookSources/019866236X"><bdi>019866236X</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Oxford+Companion+to+Wine&rft.edition=Second&rft.pub=Oxford+University+Press&rft.date=1999&rft.isbn=019866236X&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-champagne411-13"><span class="mw-cite-backlink">^ <a href="#cite_ref-champagne411_13-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-champagne411_13-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.champagne411.com/champagne/sparkling-wine-production.html">"Sparkling Wine Production Methods"</a>. Champagne411. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160529154828/http://www.champagne411.com/champagne/sparkling-wine-production.html">Archived</a> from the original on 29 May 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">29 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Sparkling+Wine+Production+Methods&rft.pub=Champagne411&rft_id=http%3A%2F%2Fwww.champagne411.com%2Fchampagne%2Fsparkling-wine-production.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.effervescents-du-monde.com/pages/80_efferv/meth_champ.en.html">"Méthode Champenoise or Traditional Method"</a>. Effervescents du Monde. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20140310104003/http://www.effervescents-du-monde.com/pages/80_efferv/meth_champ.en.html">Archived</a> from the original on 10 March 2014<span class="reference-accessdate">. Retrieved <span class="nowrap">17 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=M%C3%A9thode+Champenoise+or+Traditional+Method&rft.pub=Effervescents+du+Monde&rft_id=http%3A%2F%2Fwww.effervescents-du-monde.com%2Fpages%2F80_efferv%2Fmeth_champ.en.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMcCarthyEwing-Mulligan2001" class="citation book cs1">McCarthy, Ed; Ewing-Mulligan, M. (2001). <a rel="nofollow" class="external text" href="https://archive.org/details/frenchwinefordum00mcca/page/222"><i>French Wine for Dummies</i></a>. Wiley Publishing. p. <a rel="nofollow" class="external text" href="https://archive.org/details/frenchwinefordum00mcca/page/222">222</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-7645-5354-2" title="Special:BookSources/0-7645-5354-2"><bdi>0-7645-5354-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=French+Wine+for+Dummies&rft.pages=222&rft.pub=Wiley+Publishing&rft.date=2001&rft.isbn=0-7645-5354-2&rft.aulast=McCarthy&rft.aufirst=Ed&rft.au=Ewing-Mulligan%2C+M.&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Ffrenchwinefordum00mcca%2Fpage%2F222&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.effervescents-du-monde.com/pages/80_efferv/meth_ancestrale.en.html">"Method Ancestral - Sparkling Wines Produced by Spontaneous Fermentation"</a>. Effervescents du Monde. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20131125140431/http://www.effervescents-du-monde.com/pages/80_efferv/meth_ancestrale.en.html">Archived</a> from the original on 25 November 2013<span class="reference-accessdate">. Retrieved <span class="nowrap">29 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Method+Ancestral+-+Sparkling+Wines+Produced+by+Spontaneous+Fermentation&rft.pub=Effervescents+du+Monde&rft_id=http%3A%2F%2Fwww.effervescents-du-monde.com%2Fpages%2F80_efferv%2Fmeth_ancestrale.en.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFZachary_Sussman2015" class="citation web cs1">Zachary Sussman (26 May 2015). <a rel="nofollow" class="external text" href="http://punchdrink.com/articles/what-is-pet-nat-really/">"What Is "Pét-Nat," Really?"</a>. Punch. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160529084620/http://punchdrink.com/articles/what-is-pet-nat-really/">Archived</a> from the original on 29 May 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">29 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=What+Is+%22P%C3%A9t-Nat%2C%22+Really%3F&rft.pub=Punch&rft.date=2015-05-26&rft.au=Zachary+Sussman&rft_id=http%3A%2F%2Fpunchdrink.com%2Farticles%2Fwhat-is-pet-nat-really%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.stardustcellars.com/blog">"Blog"</a>. <i>Stardust Cellars</i><span class="reference-accessdate">. Retrieved <span class="nowrap">16 January</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Stardust+Cellars&rft.atitle=Blog&rft_id=https%3A%2F%2Fwww.stardustcellars.com%2Fblog&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-Oxford_pp_657-660-19"><span class="mw-cite-backlink">^ <a href="#cite_ref-Oxford_pp_657-660_19-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Oxford_pp_657-660_19-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJ._Robinson2006" class="citation book cs1">J. Robinson, ed. (2006). <a rel="nofollow" class="external text" href="https://archive.org/details/oxfordcompaniont00janc/page/657"><i>The Oxford Companion to Wine</i></a> (Third ed.). <a href="/wiki/Oxford_University_Press" title="Oxford University Press">Oxford University Press</a>. pp. <a rel="nofollow" class="external text" href="https://archive.org/details/oxfordcompaniont00janc/page/657">657–660</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-19-860990-6" title="Special:BookSources/0-19-860990-6"><bdi>0-19-860990-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Oxford+Companion+to+Wine&rft.pages=657-660&rft.edition=Third&rft.pub=Oxford+University+Press&rft.date=2006&rft.isbn=0-19-860990-6&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Foxfordcompaniont00janc%2Fpage%2F657&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.effervescents-du-monde.com/pages/80_efferv/meth_trans.en.html">"Method Transfer"</a>. Effervescents du Monde. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20131125140441/http://www.effervescents-du-monde.com/pages/80_efferv/meth_trans.en.html">Archived</a> from the original on 25 November 2013<span class="reference-accessdate">. Retrieved <span class="nowrap">17 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Method+Transfer&rft.pub=Effervescents+du+Monde&rft_id=http%3A%2F%2Fwww.effervescents-du-monde.com%2Fpages%2F80_efferv%2Fmeth_trans.en.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://wineguide.virginwines.co.uk/sparkling-wine/">"Sparkling Wine"</a>. Wine Guide by Virgin Wines. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160524092114/http://wineguide.virginwines.co.uk/sparkling-wine/">Archived</a> from the original on 24 May 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">24 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Sparkling+Wine&rft.pub=Wine+Guide+by+Virgin+Wines&rft_id=http%3A%2F%2Fwineguide.virginwines.co.uk%2Fsparkling-wine%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20071012145538/http://www.ujvr.fr/eng/aoc_wine_clairette_de_die.html">"Our Clairette de Die Tradition AOC "Cuvée Chambéran"<span class="cs1-kern-right"></span>"</a>. Union des Jeunes viticulteurs Récoltants. Archived from <a rel="nofollow" class="external text" href="http://www.ujvr.fr/eng/aoc_wine_clairette_de_die.html">the original</a> on 12 October 2007<span class="reference-accessdate">. Retrieved <span class="nowrap">17 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Our+Clairette+de+Die+Tradition+AOC+%22Cuv%C3%A9e+Chamb%C3%A9ran%22&rft.pub=Union+des+Jeunes+viticulteurs+R%C3%A9coltants&rft_id=http%3A%2F%2Fwww.ujvr.fr%2Feng%2Faoc_wine_clairette_de_die.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.effervescents-du-monde.com/pages/80_efferv/meth_dioise.en.html">"Method Dioise / Asti Spumante"</a>. Effervescents du Monde. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20131125143430/http://www.effervescents-du-monde.com/pages/80_efferv/meth_dioise.en.html">Archived</a> from the original on 25 November 2013<span class="reference-accessdate">. Retrieved <span class="nowrap">17 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Method+Dioise+%2F+Asti+Spumante&rft.pub=Effervescents+du+Monde&rft_id=http%3A%2F%2Fwww.effervescents-du-monde.com%2Fpages%2F80_efferv%2Fmeth_dioise.en.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text">Patent CH-10711 granted 12 July 1895: <i>Installation pour la fabrication continue des vins mousseux</i>.</span> </li> <li id="cite_note-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-25">^</a></b></span> <span class="reference-text">Patent GB-7734 granted 7 April 1908, with French priority 17 April 1907: <i>Process for Decanting Sparkling Wines</i>.</span> </li> <li id="cite_note-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-26">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.effervescents-du-monde.com/pages/80_efferv/meth_CuveClose.en.html">"Method Closed Tank"</a>. Effervescents du Monde. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20131125140426/http://www.effervescents-du-monde.com/pages/80_efferv/meth_CuveClose.en.html">Archived</a> from the original on 25 November 2013<span class="reference-accessdate">. Retrieved <span class="nowrap">17 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Method+Closed+Tank&rft.pub=Effervescents+du+Monde&rft_id=http%3A%2F%2Fwww.effervescents-du-monde.com%2Fpages%2F80_efferv%2Fmeth_CuveClose.en.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-27">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.effervescents-du-monde.com/pages/80_efferv/meth_continue.en.html">"Method Continuous or Russian Method"</a>. Effervescents du Monde. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20150922121710/http://www.effervescents-du-monde.com/pages/80_efferv/meth_continue.en.html">Archived</a> from the original on 22 September 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">17 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Method+Continuous+or+Russian+Method&rft.pub=Effervescents+du+Monde&rft_id=http%3A%2F%2Fwww.effervescents-du-monde.com%2Fpages%2F80_efferv%2Fmeth_continue.en.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-Oxford_p_659-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-Oxford_p_659_28-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJ._Robinson2006" class="citation book cs1">J. Robinson, ed. (2006). <a rel="nofollow" class="external text" href="https://archive.org/details/oxfordcompaniont00janc/page/659"><i>The Oxford Companion to Wine</i></a> (Third ed.). <a href="/wiki/Oxford_University_Press" title="Oxford University Press">Oxford University Press</a>. pp. <a rel="nofollow" class="external text" href="https://archive.org/details/oxfordcompaniont00janc/page/659">659</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-19-860990-6" title="Special:BookSources/0-19-860990-6"><bdi>0-19-860990-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Oxford+Companion+to+Wine&rft.pages=659&rft.edition=Third&rft.pub=Oxford+University+Press&rft.date=2006&rft.isbn=0-19-860990-6&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Foxfordcompaniont00janc%2Fpage%2F659&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-29">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.effervescents-du-monde.com/pages/80_efferv/meth_gaz.en.html">"Method Carbonation"</a>. Effervescents du Monde. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20131125140436/http://www.effervescents-du-monde.com/pages/80_efferv/meth_gaz.en.html">Archived</a> from the original on 25 November 2013<span class="reference-accessdate">. Retrieved <span class="nowrap">17 May</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Method+Carbonation&rft.pub=Effervescents+du+Monde&rft_id=http%3A%2F%2Fwww.effervescents-du-monde.com%2Fpages%2F80_efferv%2Fmeth_gaz.en.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-30">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://trade.ec.europa.eu/access-to-markets/en/content/labelling-and-packaging">"Labelling and packaging"</a>. <i>Access2Markets</i>. European Commission<span class="reference-accessdate">. Retrieved <span class="nowrap">7 August</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Access2Markets&rft.atitle=Labelling+and+packaging&rft_id=https%3A%2F%2Ftrade.ec.europa.eu%2Faccess-to-markets%2Fen%2Fcontent%2Flabelling-and-packaging&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASparkling+wine+production" class="Z3988"></span></span> </li> <li id="cite_note-31"><span class="mw-cite-backlink"><b><a href="#cite_ref-31">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFD._&_P._Kladstrup2005" class="citation book cs1">D. & P. Kladstrup (2005). <a rel="nofollow" class="external text" href="https://archive.org/details/champagnehowworl00klad/page/45"><i>Champagne</i></a>. 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