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The traditional method for producing sparkling wine is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called "Champagne"), in Spain to produce cava , in Portugal to produce Espumante and in Italy to produce Franciacorta .
The method was further improved with a later patent by the French inventor Eugène Charmat in 1907. [17] The method is now named after the latter, but is also called cuve close, metodo Italiano or the tank method. The wine is mixed in a stainless steel pressure tank, together with sugar and yeast.
The term Mousseux is French for "sparkling" and can refer to a sparkling wine made using methods other than the méthode champenoise such as the Charmat method, [18] while Crémant can only be used for wines that have been made using the méthode champenoise. [19] Sparkling-only are: Anjou mousseux AOC; Blanquette de Limoux AOC
A glass of Champagne exhibiting the characteristic bubbles associated with the wine. Champagne (/ ʃ æ m ˈ p eɪ n /; French: ⓘ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, [1] which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods ...
This is most commonly known as the méthode champenoise or "Champagne method" after the region most noted for sparkling wine production. When the base wine (or cuvee ) has been produced from single grape varietals or a blend, the wine is bottled with a mixture of yeast and fresh sugar known as the "liqueur de tirage" .
Advances by the house of Veuve Clicquot in the development of the méthode champenoise made production of sparkling wine on a large scale profitable, and this period saw the founding of many of today's famous Champagne houses, including Krug (1843), Pommery (1858) and Bollinger (1829). The fortunes of the Champenois and the popularity of ...
An overview of the six different methods of sparkling wine production is provided in "How Sparkling Wines Are Made", exploring the most important of these in the sections "A Step-by-Step Guide to Méthode Champenoise and "The Elusive Quality Factor".
The Charmat or bulk process is a method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in Méthode champenoise. Clarification A winemaking process involving the fining and filtration of wine to remove suspended solids and reduce turbidity .