Champagne has long been the benchmark region for sparkling wine, but there is a world of fantastic bubbly to explore. We decided to compile the 3 most popular methods of sparkling wine production: Charmat, Methode Ancestrale, and of course the Traditional Method (aka Champagne Method). Each of these march to the beat of their own sparkling drum!
BiancaVigna, Conegliano Valdobbiadene Prosecco Superiore Brut 2023 (Veneto, Italy)
The most renowned type of sparkler produced using the Charmat or Tank Method is Prosecco. Here, the bubbles are formed in stainless steel tanks as opposed to secondary fermentation happening in bottle. BiancaVigna is a renowned family-owned winery nestled in the heart of Italy's prestigious Conegliano Valdobbiadene region, considered the best site for Prosecco production. This one is bursting with crisp green apples and elegant floral notes. It’s vibrant, refreshing, and easy to drink—perfect bubbles for welcoming guests or treating yourself.
Domaine Coustarret, 'Elevation' Petillant Naturel 2023 (Southwest, France)
Method Ancestral (aka Pet-Nat) is the oldest method for making sparkling wine, where the wine is bottled before its primary fermentation is complete. This is a much more wine-forward sparkling experience, that in many ways allows for a more amplified expression of the grape used. In this case, the versatile and dynamic Gros Manseng takes center stage. Alluring notes of zesty lime, grapefruit, and pineapple make for a refreshingly chic yet utterly playful experience. It is a delightfully easy-drinking wine that balances serious freshness with a light-hearted, tropical charm.
Raventos i Blanc, Blanc de Blancs Extra Brut 2023 (Catalonia, Spain)
The Spaniards have been making sparkling wine for centuries, but calling this bottle a Cava doesn't truly capture what this iconic estate creates. Raventos i Blanc is an esteemed winery with one of the longest documented winemaking traditions in the world, having been owned and farmed by the same family since 1497. After leaving the Cava appellation in 2012, the family created their own designation, Conca del Riu Anoia, to emphasize their commitment to the estate's unique terroir, native grapes, and biodynamic farming methods. The palate features a marked saline minerality and a persistent, lively mousse, balanced by hints of Mediterranean herbs and a clean, zesty finish with nuances of brioche, toasted almonds and chalk. This blanc de blancs is based on a blend of native white grapes: 50% Xarel·lo, 35% Macabeu, 10% Parellada, and 5% Malvasía de Sitges.