How is Natural Sparkling Wine made

Natural sparkling wine, also known as méthode ancestrale or pétillant naturel, is a unique and ancient method of making bubbly wine. Unlike other sparkling wines, such as Champagne, which undergo a second fermentation in the bottle, natural sparkling wine is bottled before it has finished its primary fermentation. This results in a wine that is alive with natural bubbles and a distinctively fresh and fruity flavor profile.

The process of making natural sparkling wine starts with harvesting grapes. The selection of grape varieties plays a crucial role in determining the wine’s character. Typically, grapes such as Chenin Blanc, Muscat, Riesling, or Gamay are used due to their acidity and ability to create aromatic and flavorful wines.

After harvesting, the grapes are pressed to extract their juice, which is then transferred to a vessel for fermentation. Unlike other wines, natural sparkling wine does not undergo the addition of yeast or sugars to induce fermentation. Instead, the winemaker relies solely on the natural yeast present on the grape skins and in the environment to kickstart fermentation.

During fermentation, the yeast consumes the grape sugars and converts them into alcohol. As carbon dioxide is a byproduct of this process, it is trapped within the wine, creating natural bubbles. The wine is bottled while it is still fermenting to capture these bubbles and enhance the carbonation.

To ensure the wine remains stable and does not become overly effervescent or burst the bottles, the winemaker closely monitors the fermentation process. This involves checking the sugar and yeast levels to prevent excess carbonation. Once the desired level of fizz is achieved, the winemaker will gently cool the bottles to halt the fermentation.

Unlike traditional sparkling wines that often undergo riddling and disgorgement, natural sparkling wine can be bottled without these steps. Riddling is the process of gradually turning the bottles upside down to collect the sediments at the neck. Disgorgement then involves removing the sediments by freezing the neck and popping out the plug of ice that contains the residue. Natural sparkling wine, on the other hand, is left unfiltered and often contains some sediment, adding to its authenticity.

The result of this process is a wine that is vibrant, unadulterated, and brimming with natural carbonation. One can expect varied flavors and aromas, ranging from crisp citrus to floral and fruity notes. As each bottle is unique, the flavors can evolve over time, offering a delightfully complex drinking experience.

It is important to note that the production of natural sparkling wine can be a delicate and challenging process. The winemaker must strike a balance between allowing the wine to ferment naturally and controlling the level of carbonation. Additionally, the reliance on natural yeast can result in unpredictable outcomes, leading to potential variations in flavor and carbonation from one batch to another.

Natural sparkling wine has been enjoying a resurgence in popularity as wine enthusiasts and sommeliers appreciate its vibrant and authentic qualities. Whether you are enjoying a celebratory occasion or simply seeking a refreshing and invigorating wine, natural sparkling wine offers a delightful alternative to traditional sparkling wines. Cheers to the winemakers who continue to practice this ancient technique and produce these tantalizingly effervescent creations!