How Is Sparkling Wine Made? Methods & Regions

Originally published 14 February 2023. Updated 25 June 2026.

Understanding how a sparkling wine is made helps explain why it tastes the way it does. The grape variety, the climate and the winemaking method all contribute to how your glass of wine tastes.

Two wines made from the same grape in the same region can taste very different depending on how the winemaker chose to create those bubbles. This guide focuses on exactly that: what happens between harvest and the moment you pop open a bottle.

If you want to know about the different styles and types of fizzy wine and what each one tastes like, our guide to the main types of sparkling wine covers that in full. New to wine terminology? Our beginner’s guide to wine terms is a useful starting point.

Where sparkling wine starts: the base wine

Whatever method is used to make a wine fizzy, all sparkling wine begins as a still (non-sparkling) wine. This is called the base wine, and getting it right is the foundation of everything that follows.

Jargon explained: still wine

Still wine means wine without bubbles. Most wine in the world is still. “Still” in this context has nothing to do with age or movement. It simply means non-sparkling. The base wine used to make sparkling wine is a still wine that is then put through a further process to add carbonation.

What makes a good sparkling wine base?

A base wine for sparkling production is deliberately made to be different from a wine you’d drink straight. According to the Wine & Spirit Education Trust (WSET), it typically needs to be:

• High in natural acidity: this keeps the finished wine fresh and lively, and helps it age through the production process without becoming flat or heavy
• Lower in alcohol: a second fermentation adds roughly 1-1.5% ABV. The second fermentation generates extra alcohol, so the base wine needs to start with room for that increase
• Relatively neutral in flavour: for some styles (particularly traditional method wines), the flavours of the finished wine come from the production process rather than the raw fruit

Jargon explained: ABV

ABV stands for Alcohol By Volume. It is the standard measure of how much alcohol a drink contains, expressed as a percentage. A wine at 12% ABV is 12% pure alcohol by volume. For sparkling wine, ABV matters during production because the second fermentation generates additional alcohol, so the base wine needs to start at a lower level to avoid the finished wine being too strong.

Why are grapes picked early?

To hit these targets, sparkling wine grapes are often picked earlier in the season than still-wine grapes, before they accumulate too much sugar. This is a deliberate winemaking decision, not a sign of unripe fruit. Cooler growing climates naturally produce grapes with higher acidity and lower sugar, which is one reason regions like Champagne in northern France, the Veneto in north-east Italy and the South Downs in England are so well suited to sparkling wine — as noted by WSET and frequently proven in wine awards every year.

Jargon explained: acidity

Acidity is the natural tartness or sharpness in a wine, similar to the zing you get from lemon juice or a green apple. High acidity makes a wine feel lively and fresh rather than flat or heavy. In sparkling wine production, high acidity is particularly important because extended time in contact with yeast lees tends to add richness and weight. Acidity keeps that in balance. It also acts as a natural preservative, helping wine age well over time.

Blending the base wine

In some sparkling wines, particularly Champagne and Cava, the base wine is itself a blend of wines from different grape varieties, vineyard plots, and sometimes harvest years. This blending is known as assemblage. It is one of the most skilled decisions a winemaker makes, because the character of the final blend determines the character of the finished wine. According to the Champagne Committee (CIVC), some Champagne houses draw on reserve wines from dozens of different harvests to maintain consistency across non-vintage releases.

Jargon explained: assemblage

Assemblage is the French term for blending. In sparkling wine production, it refers to combining base wines from different grape varieties, vineyard plots and, for non-vintage wines, different harvest years. The goal is to create a blend that reflects the producer’s consistent house style and has the right balance of fruit, acidity and structure to age well. Some Champagne houses keep reserve wines going back more than a decade specifically for this purpose.

Malolactic fermentation

Many producers also put the base wine through a bacterial process called malolactic fermentation (MLF) before production begins. This softens the wine’s acidity and adds a rounder, creamier texture to the finished wine.

Jargon explained: malolactic fermentation

Malolactic fermentation (MLF) is a process where naturally occurring bacteria convert malic acid (the sharp acid found in green apples) into lactic acid (a softer, creamier acid found in milk and yoghurt). Winemakers use it to control the texture and feel of the wine. A base wine that has gone through full MLF will feel rounder and more creamy on the palate. Some producers block MLF entirely to preserve a sharper, more citrus-driven character. According to wine scientist Dr Roger Boulton of UC Davis, controlling MLF is one of the most important step for a winemaker in shaping the style of the finished wine.

The four main production methods

There are four main ways to make a sparkling wine. The method used has a direct and significant impact on taste, bubble texture, complexity, and price.

Method	Also known as	Bubble character	Complexity	Price
Traditional method	Méthode Champenoise, Méthode Traditionnelle, Cap Classique	Fine, persistent, creamy	High	Higher
Tank method	Charmat method, Metodo Charmat, Cuve Close	Softer, larger, fresher	Lower to medium	Lower to mid
Transfer method	–	Fine to medium, good persistence	Medium	Mid
Carbonation	–	Large, dissipates quickly	Very low	Lowest

The traditional method: step by step

The traditional method is the most labour-intensive and time-consuming way to make sparkling wine. It is used for:

• Champagne
• Cava
• Crémant (all appellations)
• Franciacorta
• Cap Classique (South Africa)
• Trento DOC
• Most English sparkling wine

The entire process can take anywhere from 15 months to several years. The CIVC describes it as involving over 100 separate technical operations from growing the grapes to pouring the finished wine.

Step 1: First fermentation

The harvested grapes are gently pressed, and the juice ferments in either stainless steel tanks or oak barrels. Yeast converts the natural grape sugars into alcohol and CO2, producing a still base wine. At this stage, the wine is dry, high in acidity and typically between 9% and 11% ABV, according to the WSET.

Jargon explained: pressing pressure

Pressing pressure matters because harsh pressing extracts more tannins and bitter compounds from the grape skins and seeds. For most white and rosé sparkling wines, winemakers want clean, fresh juice without too much grip or bitterness. The CIVC sets maximum pressing yields for Champagne: no more than 2,550 litres of juice per 4,000 kg of grapes, which is considered a gentle, low-yield press. Tighter pressing rules are one reason why quality sparkling wines cost more to produce.

Step 2: Blending (assemblage)

Once fermentation is complete, the winemaker tastes wines from different varieties, plots and years and builds the final blend. At major Champagne houses, this involves tasting hundreds of individual wines before the final blend is determined, according to the Institute of Masters of Wine. It is one of the most skilled and consequential stages of the entire process.

Step 3: Adding the liqueur de tirage

A small, precisely measured quantity of a sugar-and-yeast solution called the liqueur de tirage is added to the blended base wine. This is what triggers the second fermentation.

Jargon explained: liqueur de tirage

Liqueur de tirage is the sugar-and-yeast mixture added to the base wine to kick off the second fermentation in the bottle. “Tirage” comes from the French verb “tirer,” meaning to draw or pull. The quantity added is calculated precisely because it needs to produce exactly the right level of CO2 pressure inside the bottle: too little and the wine is flat, too much and the bottle could burst. The CIVC specifies that the target pressure for Champagne is around 6 atmospheres, which is roughly three times the pressure in a car tyre.

Step 4: Bottling and second fermentation in the bottle

The wine is immediately bottled and sealed with a crown cap rather than a cork. The yeast consumes the added sugar and produces more alcohol and CO2. Because the bottle is sealed, the CO2 dissolves into the wine and stays there.

Jargon explained: crown cap

A crown cap is the metal crimped cap used on beer bottles. During secondary fermentation, sparkling wine bottles are sealed with crown caps rather than corks because they are cheaper, create a completely airtight seal and are easier to remove cleanly at disgorgement. The familiar mushroom-shaped cork only goes in at the very end of the process.

This second fermentation inside the bottle is what defines the traditional method. Research by Professor Gérard Liger-Belair of the University of Reims, whose work on bubble dynamics in Champagne is the most-cited in the field, has shown that bubbles formed slowly under gradual pressure inside a sealed bottle are smaller and more persistent than those formed in a large tank. His findings, published in multiple peer-reviewed studies, including in the journal ACS Nano, explain the distinctive fine, creamy mousse of traditional-method wines.

Jargon explained: mousse

Mousse is the term used to describe the overall bubble texture and feel of a sparkling wine in the glass and on the palate. A fine, creamy mousse means the bubbles are very small, persistent and feel almost silky rather than aggressively fizzy. It is considered one of the markers of quality in a sparkling wine. Traditional method wines, because of the slow, gradual pressure build-up during bottle fermentation, consistently produce a finer mousse than wines made by carbonation.

Step 5: Ageing on the lees

Once the second fermentation is complete, the wine is left to age in the bottle with the dead yeast cells, called lees. This is where the most distinctive flavours of traditional method sparkling wine develop.

Jargon explained: lees

Lees are the dead yeast cells and other particles that settle out of the wine after fermentation is complete. In the traditional method, the lees remain inside the sealed bottle during ageing. Over time, they break down in a process called autolysis and release flavour compounds into the wine, adding the bready, biscuity, nutty and creamy notes characteristic of quality Champagne and other traditional method sparkling wines. The longer the contact, the more pronounced these flavours become.

Jargon explained: autolysis

Autolysis (from the Greek for “self-splitting”) is the process by which yeast cells gradually break down after they die, releasing their internal contents into the surrounding wine. The compounds released include proteins, amino acids and mannoproteins, which contribute body, richness and the characteristic “bread dough” or “brioche” aromas associated with aged Champagne. Research published in the American Journal of Enology and Viticulture has shown that the extent of autolysis depends on temperature, time, yeast strain and the composition of the base wine. This is why two wines aged for the same length of time can taste quite different.

Minimum lees-ageing requirements are set by the relevant regulatory body in each region. As documented by the CIVC, Cava DO and Consorzio Franciacorta:

Wine	Minimum lees ageing
Champagne Non-Vintage	15 months
Champagne Vintage	36 months
Cava (basic)	9 months
Cava Reserva	18 months
Cava Gran Reserva	30 months
Franciacorta Non-Vintage	18 months
Franciacorta Vintage	30 months
Crémant (most appellations)	9 months

Step 6: Riddling (remuage)

Once ageing is complete, the dead yeast sediment needs to be removed from the wine. Bottles are placed at an angle in a purpose-built rack called a pupitre and rotated by a small increment each day, gradually tilting from horizontal to nearly vertical, neck down. Over several weeks, this nudges the sediment along the inside of the bottle and into the neck.

Jargon explained: pupitre

A pupitre is a wooden A-frame riddling rack used in the traditional method. Each pupitre holds 60 bottles, and in traditional Champagne houses, thousands of pupitres would line the chalk cellars. A skilled worker called a remueur could riddle 50,000 bottles per day by hand. The process requires precision: too little movement and the sediment doesn’t shift, too much and it re-disperses into the wine.

Traditional hand-riddling takes six to eight weeks. Most large modern producers now use mechanical racks called gyropalettes, which can riddle a cage of over 500 bottles in around one week with consistent results, according to the International Wine Challenge.

Jargon explained: gyropalette

A gyropalette is a large caged rack that holds hundreds of bottles and rotates them automatically through a computer-controlled programme. It was developed in Spain in the 1970s and widely adopted because it reduces labour costs dramatically while achieving the same result as hand riddling, in a fraction of the time. Many small artisan producers still riddle by hand as a point of distinction, though the end result in the glass is the same.

Step 7: Disgorgement (dégorgement)

The bottle now points downwards with all the sediment collected in the neck. It is briefly submerged in a freezing brine solution (typically around minus 25 degrees Celsius), which freezes the sediment into a compact plug of ice. When the crown cap is removed, the pressure inside the bottle ejects the frozen plug cleanly, taking all the sediment with it.

Jargon explained: disgorgement date

Some producers print the disgorgement date on the bottle label or back label. This tells you when the sediment was removed and the bottle was sealed with its final cork. It is a useful indicator of freshness: a Champagne disgorged six months ago will taste younger and more vibrant than one disgorged two years ago, even if the wine was made in the same batch. Champagne lovers sometimes seek out recently disgorged bottles for exactly this reason.

Step 8: Adding the dosage

After disgorgement, a small volume of wine is lost along with the sediment plug. The bottle is topped up with a mixture called the dosage (or liqueur d’expédition), a blend of wine and sugar. The sugar content of the dosage determines the wine’s final sweetness level.

Jargon explained: dosage

Dosage is the small quantity of wine-and-sugar solution added to a sparkling wine after disgorgement to top up the bottle and set its final level of sweetness. The sweetness labels you see on sparkling wine bottles (Brut, Extra Dry, Demi-Sec and so on) all refer to the level of sugar in the dosage. A Brut Nature or Zero Dosage wine has no added sugar at all and is completely dry. Our guide to Brut, Extra Dry and Demi-Sec explains what each term means.

Step 9: Corking and the muselet

The bottle is sealed with the familiar mushroom-shaped cork and secured with a wire cage called a muselet. It may then rest for additional weeks or months before release, allowing the dosage to integrate fully into the wine.

Jargon explained: muselet

A muselet (pronounced myoo-zuh-LAY) is the wire cage that holds the cork in place on a sparkling wine bottle. The word comes from the French “museler,” meaning to muzzle. A muselet is twisted exactly six half-turns to tighten it, a standard that is consistent across the sparkling wine industry. The wire cage is necessary because the pressure inside a sparkling wine bottle is typically around 5 to 6 atmospheres, enough to push an unsecured cork out with considerable force.

The tank method: step by step

The tank method achieves the same basic outcome as the traditional method, but through a faster, less expensive process. It is used for Prosecco, Asti, Moscato d’Asti, most German Sekt and many other sparkling wines globally.

Step 1: First fermentation

Grapes are pressed, and the juice undergoes a first fermentation to produce a still base wine, in the same way as the traditional method.

Step 2: Transfer to a pressurised tank

The base wine is transferred to a large, sealed, pressurised stainless steel tank rather than into individual bottles. These tanks can hold thousands of litres at a time.

Step 3: Second fermentation in the tank

A measured quantity of sugar and yeast is added to the wine in the sealed tank, and the second fermentation takes place. CO2 is produced and, because the tank is sealed and pressurised, it dissolves into the wine. The wine then rests briefly on the lees inside the tank.

How long does the tank method take?

The entire second fermentation and resting period in the tank method typically takes a matter of weeks, compared to the minimum 15 months required for non-vintage Champagne. This speed is one of the main reasons tank method wines are more affordable. The Wine International Association confirms that Prosecco producers are required to age their wine in tank for a minimum of 30 days before release, though many producers exceed this.

Step 4: Filtering and bottling under pressure

The wine is filtered under pressure to remove yeast sediment (there is no riddling or disgorgement), then transferred directly into bottles under pressure to retain CO2. A dosage is added to set the sweetness level, and the bottle is sealed.

Because the second fermentation happens in a large tank and the wine spends far less time in contact with the lees, it retains more of the grape’s fresh, primary fruit aromas. The bready, biscuity notes from autolysis are much less pronounced or absent entirely. This is not a defect. For wines like Prosecco, preserving fresh fruit is the entire point, as Wine Folly confirms.

Jargon explained: primary fruit aromas

Winemakers and tasters often divide wine aromas into three categories: primary (from the grape itself), secondary (from fermentation) and tertiary (from ageing). Primary aromas are the fresh fruit and floral scents that come directly from the grape variety. In Prosecco made from Glera grapes, the primary aromas of white peach, pear and apple blossom are the star of the show. The tank method preserves these better than the traditional method precisely because the wine spends so little time on the lees.

The transfer method

The transfer method is a hybrid of the two techniques:

• The second fermentation takes place inside individual bottles (as with the traditional method), so the wine develops some complexity from bottle contact
• Instead of riddling and disgorgement, the wine is transferred from the bottles into a pressurised tank for filtering, then rebottled under pressure
• This removes the labour-intensive finishing stages while retaining the benefits of bottle fermentation

According to the WSET, the transfer method is commonly used for sparkling wines sold in formats that cannot easily undergo riddling and disgorgement, such as half-bottles and large-format bottles, as well as for some Australian sparkling wines.

Why can’t large bottles go through traditional riddling?

Riddling works by gradually shifting sediment into the neck of the bottle using gravity and rotation. Very large bottles (magnums and above) are heavy and unwieldy, making this process physically difficult and commercially impractical. The transfer method allows producers to make sparkling wine in larger formats without compromising the secondary fermentation stage.

Carbonation

The simplest and least expensive method: CO2 is injected directly into a finished still wine, in the same way that fizzy drinks are made. The result is immediately obvious in the glass. The bubbles are large, dissipate quickly, and lack the fine, creamy texture of traditional or tank-method wines. Research by Professor Liger-Belair’s group at the University of Reims confirms that carbonated wine produces significantly larger and less stable bubbles than either the traditional or tank method, because the CO2 has not had time to integrate with the liquid’s structure.

Carbonation is used only for the lowest-priced sparkling wines and is not a method used by any quality-focused producer.

How can you tell a carbonated sparkling wine from a traditionally made one?

The most reliable indicator is the bubbles:

• Carbonated wine: large bubbles that rise quickly and disappear fast. The fizz often feels harsh or aggressive on the palate rather than creamy and persistent.
• Traditional method wine: much smaller bubbles that rise slowly in elegant streams and create a finer, more integrated sensation in the mouth.

Price is also a reliable indicator: wines under around £6 a bottle are almost certainly carbonated or produced by the simplest version of the tank method.

How the method affects taste

This is the most practically useful thing to understand about sparkling wine production. It explains why a £9 Prosecco and a £45 Champagne taste so different even when both are labelled “Brut.”

Method	Bubble character	Typical flavour profile	When to drink
Traditional	Fine, persistent, creamy mousse	Complex, bready, biscuity, nutty, toasty notes alongside fruit	Young to aged, it depends on the producer
Tank	Softer, larger, fresher	Fruit-forward, floral, fresh, lighter body	Young and fresh
Transfer	Fine to medium, persistent	Moderate complexity, some autolytic character	Young to a few years
Carbonation	Large, dissipates quickly	Simple, straightforward fruit	Immediately

The Institute of Masters of Wine notes that trained tasters can reliably identify the production method of a sparkling wine blind, primarily from the bubble character and the presence or absence of autolytic (bready, biscuity) notes on the nose and palate. For the rest of us, it is useful simply to know that the method is one of the strongest predictors of the flavour style you will get before you even open the bottle.

Where sparkling wine is made: Old World

The Old World refers to the traditional European wine-producing regions: the places where sparkling wine production has the longest history and where many of the production methods and quality standards were first developed.

Jargon explained: Old World vs New World

• Old World: the traditional wine-producing countries of Europe — France, Italy, Spain, Germany, Austria, Portugal and others.
• New World: wine-producing countries outside Europe, including Australia, New Zealand, South Africa, the United States and Argentina.

The terms are a shorthand for a range of cultural and stylistic differences, though they are increasingly blurry as New World producers adopt Old World techniques and vice versa.

France

France is home to the world’s most famous sparkling wine and produces quality sparkling wines across many of its regions.

Champagne is in north-east France and is the source of the wine that defined the traditional method as we know it. The CIVC describes the region as a uniquely convergent set of conditions:

• A cool climate at the northern limit of viable viticulture
• Chalk subsoil that drains freely and reflects warmth upwards to the vines
• A long growing season that allows grapes to develop complexity slowly while retaining high acidity

The three main grape varieties are Chardonnay, Pinot Noir and Pinot Meunier.

Jargon explained: appellation

An appellation is a legally defined and protected geographical area for wine production. It sets the rules for:

• Where grapes can be grown
• Which grape varieties can be used
• How the wine must be made
• Minimum quality standards (in some cases)

In France, appellations are governed by the INAO (Institut National de l’Origine et de la Qualité). Champagne is an appellation — it protects the name “Champagne” for wines from that specific region only.

Using the word “Champagne” on a label for a wine produced anywhere else in the world is illegal under both EU and UK law.

Crémant wines are produced across numerous French regions outside Champagne using the traditional method. The main appellations are: Alsace, Bourgogne (Burgundy), Loire, Bordeaux, Limoux, Jura, Die and Savoie. Each draws on locally grown grape varieties, and the wine’s character reflects its region. According to GuildSomm International, Crémant de Bourgogne must meet the same pressing limits as Champagne and a minimum of nine months of lees ageing. It is perhaps the closest style to Champagne and consistently represents strong value.

Vouvray and Saumur in the Loire Valley also produce traditional-method sparkling wines from Chenin Blanc, ranging from crisp and bone-dry to softly sweet.

Jargon explained: terroir

Terroir (pronounced tair-WAHR) is a French concept that refers to the complete natural environment in which a wine is made: the soil, the underlying geology, the climate, the topography and even the local microorganisms. The idea is that all of these factors combine to give a wine a sense of place that cannot be replicated elsewhere. It is one of the most debated concepts in wine, but the influence of chalk subsoil on Champagne or the volcanic soils of parts of Sicily on wine flavour are well-documented examples of terroir in action.

Italy

Italy produces sparkling wines across many of its regions, ranging from light and fruity to rich and complex.

Franciacorta, from Lombardy in the north, is Italy’s most prestigious sparkling wine appellation. It uses the traditional method with strict ageing requirements. Made primarily from Chardonnay, Pinot Nero and Pinot Bianco, it is sometimes described as Italy’s answer to Champagne, though its character is distinctly its own. According to the Consorzio Franciacorta, minimum lees ageing is:

• Non-vintage: 18 months
• Vintage: 30 months
• Riserva (top tier): 60 months

Prosecco, from the Veneto and Friuli Venezia Giulia, uses the tank method and the Glera grape to produce a lighter, fruitier style. It is the world’s best-selling sparkling wine by volume, according to IWSR Drinks Market Analysis. The Prosecco DOC Consortium oversees production across the broad DOC zone, while the Conegliano Valdobbiadene DOCG sub-zone applies stricter rules and is considered the fine wine heartland of the appellation.

Asti Spumante and Moscato d’Asti, from Piedmont, are produced using a modified tank method where a single fermentation is stopped before completion to retain natural sweetness and keep alcohol levels low. Both carry DOCG status and are governed by the Consorzio dell’Asti DOCG.

Trento DOC, in the cool Trentino-Alto Adige region, produces traditional-method sparkling wines from high-altitude vineyards, with a minimum lees ageing of 15 months for non-vintage and 24 months for vintage wines.

Spain

Cava is Spain’s best-known sparkling wine and is made using the traditional method. The primary grape varieties (Macabeo, Xarel-lo and Parellada) give Cava a distinctly Spanish character: earthy, with apple, almond and gentle mineral notes. The Cava DO regulatory body categorises wines by ageing time:

Category	Minimum lees ageing
Cava	9 months
Cava Reserva	18 months
Cava Gran Reserva	30 months

Longer ageing means more complexity and a higher price, but Cava at every level tends to offer good value compared to Champagne at equivalent quality.

Jargon explained: DO

DO stands for Denominación de Origen, which is Spain’s equivalent of France’s appellation system. It defines the geographical area, permitted grape varieties and production rules for a wine. DOCG (in Italy) and DO (in Spain) both operate on the principle that wine from a specific place, made in a specific way, deserves legal protection and a guarantee of quality standards.

Germany and Austria

Sekt is the German and Austrian word for sparkling wine. Quality varies more widely in this category than in almost any other.

• Basic Sekt is often made from imported base wine using the tank method and is light and simple
• Winzersekt (grower Sekt) is made using the traditional method by the producer from their own estate grapes, subject to stricter regulations as outlined by the Deutsches Weininstitut (German Wine Institute)

German Riesling Sekt in particular can be outstanding, showing the grape’s signature mineral freshness and precision in a sparkling format. The cool growing conditions of the Mosel, Rheingau and Pfalz are well-suited to producing base wines with the high acidity that traditional method sparkling wine requires.

Where sparkling wine is made: New World

The New World refers to wine-producing countries outside Europe. Many have developed sparkling wine industries that now produce wines of serious quality, using grape varieties and methods drawn from the Old World but shaped by entirely different climates and soils.

Australia

Australia has two distinct sparkling wine traditions. Sparkling Shiraz is a uniquely Australian style: a red sparkling wine made using the traditional method from Shiraz (Syrah) grapes, often aged for several years before release. Wine Australia notes that sparkling red wines have been produced in Victoria and South Australia since the 19th century, making it one of the oldest established sparkling wine traditions in the New World.

Traditional-method white and rosé sparkling wines from cool-climate regions, particularly Tasmania, have built a strong international reputation. The island’s cool temperatures and maritime climate produce Chardonnay and Pinot Noir with high acidity, well-suited to sparkling wine. Wine Australia identifies Tasmania as Australia’s leading region for premium sparkling wine, based on critical recognition.

Jargon explained: maritime climate

A maritime climate is one influenced by proximity to the sea. In wine regions, this typically means moderate temperatures (not too hot in summer, not too cold in winter), higher humidity and regular rainfall. The sea acts as a temperature regulator, keeping conditions more consistent than inland climates. For sparkling wine production, a maritime climate is generally beneficial because it slows ripening, preserves acidity and allows grapes to develop complex flavours without accumulating too much sugar.

The Australian Wine Research Institute (AWRI), the world’s leading independent wine research body, conducts ongoing research into optimal base wine production for Australian sparkling wine, including studies on yeast strains, autolysis conditions, and the effect of climate on acidity levels. Other notable cool-climate regions for Australian sparkling include the Yarra Valley, Mornington Peninsula and Adelaide Hills.

New Zealand

New Zealand’s cool South Island regions, particularly Marlborough, produce traditional method sparkling wines that reflect the country’s reputation for precise, high-acidity wine. Made primarily from Chardonnay and Pinot Noir, these wines tend to be fresh, citrus-driven and elegant in structure. According to New Zealand Winegrowers, the sparkling wine category has grown significantly over the past decade, with several producers now specialising entirely in traditional method wines from single-vineyard sources. Hawke’s Bay on the North Island also produces notable examples, with well-drained soils and a longer, warmer growing season than Marlborough.

South Africa

South Africa’s premium sparkling wine category is called Cap Classique (abbreviated to MCC, for Méthode Cap Classique). It uses the traditional method and requires a minimum of 12 months on the lees for non-vintage wines. Wines of South Africa (WOSA) notes that Cap Classique was established as a formal category in 1971 and has grown steadily in reputation since. Producers in the Western Cape, particularly around Franschhoek, Stellenbosch and Robertson, produce Chardonnay and Pinot Noir wines that show genuine complexity at a more accessible price than Champagne.

United States

California is the most significant sparkling wine-producing state in the USA. Several major Champagne houses established operations there in the 1970s and 1980s, attracted by the cool coastal valleys of Mendocino County and Carneros (straddling Napa and Sonoma). These include Roederer Estate, Domaine Carneros, and Domaine Chandon, which brought traditional-method expertise and French grape varieties.

The Wine Institute of California reports that California now produces a significant volume of traditional-method sparkling wine. Key characteristics of the US sparkling wine scene:

• Coastal cool-climate sites outperform warmer inland areas for freshness and acidity
• California sparkling wines tend to be richer and more fruit-forward than their French counterparts, reflecting the warmer overall climate
• Oregon’s Willamette Valley is producing well-regarded traditional method sparkling wine from Pinot Noir and Chardonnay, in a style that often draws comparisons to Burgundian Crémant

Argentina

Argentina’s sparkling wine production is centred on Mendoza, particularly the high-altitude sub-regions of Luján de Cuyo and the Uco Valley. Altitude is the key factor here. As elevation increases:

• Temperatures drop
• The diurnal range (the gap between daytime and nighttime temperature) widens
• Grapes ripen slowly, retaining higher natural acidity

Jargon explained: diurnal range

Diurnal range is the difference in temperature between the warmest and coolest parts of a 24-hour day. A high diurnal range (warm days, cool nights) is considered very beneficial for wine quality, particularly for preserving natural acidity and aromatic intensity in the grapes. Mountainous regions like the Uco Valley in Argentina achieve this naturally, which is why they can produce wines with freshness and balance that would not be possible at lower altitudes in the same climate. UC Davis Viticulture and Enology identifies diurnal variation as one of the most significant environmental factors affecting grape composition.

According to Wines of Argentina, several international producers have invested in high-altitude sparkling wine production in the Uco Valley, using traditional-method techniques with Chardonnay and Pinot Noir at elevations over 1,000 metres.

English sparkling wine

England deserves particular mention in any discussion of where serious sparkling wine is made. It has established itself as one of the most exciting sparkling wine regions in the world over the past two decades, and the reasons lie in its geology and climate.

The geology

The chalk downs of Sussex, Kent, and Hampshire are a direct geological continuation of the same chalk formation found under the Champagne region of France. Research from Imperial College London shows the chalk belt running from the Paris Basin under the English Channel and resurfacing in south-east England. That chalk subsoil provides several advantages for sparkling wine viticulture:

• It drains freely, preventing waterlogging
• It retains moisture at depth, feeding vines during dry periods
• It reflects warmth upwards to the vines, aiding ripening in a cool climate
• It encourages deep root growth, giving vines access to minerals and a consistent water supply

Why does chalk matter so much for sparkling wine?

Chalk is a porous, free-draining limestone. It is important for vineyards because it prevents waterlogging (which grapes dislike), retains a reservoir of water at deeper levels for dry periods, and reflects sunlight upward, helping to ripen grapes in a cool climate. It also tends to produce wines with a particular mineral freshness and clean, precise flavour profile. The South Downs National Park describes the chalk of the South Downs as very similar geological material as the chalk under Champagne, formed from marine sediments in the same geological period and with a similar structure.

The climate

England’s cool climate is equally important. Cooler growing temperatures mean slower ripening, which allows grapes to develop complex flavour compounds while retaining high natural acidity. This is the foundation of great sparkling wine.

As WineGB notes in its annual industry report, English sparkling wine has been produced commercially since the 1990s. The South East now accounts for the majority of the country’s 4,000-plus hectares of vineyard, with sparkling wine representing the largest production category by volume.

English sparkling wines made from Chardonnay, Pinot Noir and Pinot Meunier using the traditional method have repeatedly performed strongly at international competitions, including blind tastings against established Champagne producers. Decanter, one of the world’s leading wine publications, has extensively covered the rise of English sparkling wine, consistently noting quality improvements across the South East.

What does climate change mean for English sparkling wine?

Research published in the journal Agricultural and Forest Meteorology has highlighted how rising average temperatures are expanding the viable range for viticulture northward. In England, this has meant longer growing seasons, warmer summers and the ability to ripen Pinot Noir and Chardonnay more consistently than was possible 30 or 40 years ago.

Try English wine at Bolney Estate

The best way to understand what makes English sparkling wine different is to try it at the vineyard where it’s grown. Our tours and tastings in West Sussex do exactly that. Enjoy a guided vineyard tour, explore the winery, and see how sparkling wine is made.

Book a wine tasting experience

Frequently asked questions

What is the best method for making sparkling wine?

There is no single best method. The traditional method produces the most complex wines with the finest bubbles, but it is also the most expensive and time-consuming. The tank method is better suited to wines designed to be light, fresh and fruit-forward, and it is the right method for Prosecco. As WSET qualifications teach, the best method is the one most appropriate to the style the winemaker wants to produce.

Why does Champagne taste different from Prosecco if both are sparkling wines?

Several things make them different:

• Grapes: Champagne uses Chardonnay, Pinot Noir and Pinot Meunier. Prosecco uses Glera.
• Method: Champagne uses the traditional method with extended lees ageing. Prosecco uses the tank method with minimal lees contact.
• Flavour result: Champagne develops bready, toasty, complex flavours from autolysis. Prosecco preserves fresh peach, pear and floral fruit aromas.

The grapes, the region and the method all point in different directions.

How long does it take to make Champagne?

Non-vintage Champagne must age for a minimum of 15 months from the date of bottling before release, according to the CIVC. Vintage Champagne requires a minimum of 36 months. Some prestige cuvées are aged for a decade or more. From harvest to release, the process takes at least 2 years for non-vintage wine.

Can you taste the difference between traditional-method and tank-method wines?

Most people can, particularly side by side. Traditional method wines tend to have finer, more persistent bubbles and display flavours of bread, biscuit, toast and nuts alongside their fruit. Tank-method wines are typically lighter, fruitier, and more floral, without those bready notes. The bubble texture is often the most immediately noticeable difference. Research by Professor Liger-Belair at the University of Reims confirms the measurable physical differences in bubble size and persistence between the methods.

Why is English sparkling wine made using the same method as Champagne?

Because the geology and climate of southern England are so similar to those of the Champagne region. High natural acidity in the grapes, driven by the cool climate, gives the wine the structure to age through the extended production process and develop complexity on the lees.

What does “zero dosage” mean?

Zero dosage (sometimes called Brut Nature or Non-Dosé) means the winemaker added no sugar at all when topping up the bottle after disgorgement. The wine is bone dry, with all perceived sweetness coming from the fruit itself. Zero dosage wines tend to be very precise and austere in style, and they require very high-quality base wine because there is nothing to soften any rough edges. Our guide to Brut, Extra Dry, Demi-Sec and the full sweetness scale explains all the terms.

What grapes are used to make sparkling wine?

Chardonnay and Pinot Noir are the most widely used varieties for quality sparkling wine globally. Other common varieties include:

• Glera — the primary grape for Prosecco (Prosecco DOC Consortium)
• Macabeo, Xarel-lo and Parellada — the traditional Cava varieties (Cava DO)
• Moscato Bianco — used for Asti and Moscato d’Asti (Consorzio dell’Asti DOCG)
• Shiraz — used for Australian sparkling red wine (Wine Australia)
• Chenin Blanc — used across the Loire Valley
• Pinot Meunier — a key Champagne variety alongside Chardonnay and Pinot Noir

Almost any grape variety can, in principle, be made into a sparkling wine.

How should I open and store sparkling wine?

Keep the bottle chilled, remove the foil and wire cage while keeping your thumb on the cork throughout, tilt the bottle to 45 degrees, and turn it slowly while holding the cork steady. The cork should ease out with a gentle sigh rather than a loud pop. Our step-by-step guides on opening and storing sparkling wine cover both topics in full.