The champenoise or traditional method is the method in which the second fermentation of the wine takes place in the bottle, which is the style of elaboration of the Champagne region. Currently only sparkling wines produced in the Champagne region can use this denomination.
The CO2 gas is obtained during the fermentation process and remains dissolved in the wine. By this method these sparkling wines have a smaller bubble than the sparkling wines produced using the Charmat method.
The Charmat method is the method in which the second fermentation of the wine takes place in a pressurized stainless steel tank (with pressure control).
This method was developed at the beginning of the 20th century and has certain advantages over the traditional method:
Depending on the amount of sugar added at the end of its production, sparkling wines can be of different types.
These different types are detailed below.
Its sugar content is less than 3gr/L. Liqueur
d´expédition is not added to these sparkling wines.
Its sugar content is between 3-6 gr/L.
Its sugar content is between 6-15gr/L.
Its sugar content is between 12-35gr/L.
Its sugar content is between 33-50gr/L.
Its sugar content is greater than 50gr/L.