The methods compared
Traditional method
Champagne, Cava, Crémant- 2nd ferment in the bottle
- Long lees ageing → brioche
- Fine, persistent bubbles
- More complex & costly
Tank (Charmat) method
Prosecco- 2nd ferment in a pressurised tank
- Bottled under pressure
- Fresh, fruity, floral
- Faster & cheaper
◉
Also: ancestral & carbonation
Pét-nat (méthode ancestrale) bottles the wine before the first fermentation finishes — rustic and lightly sparkling. Cheap fizz can also be simply carbonated like a soda.