Feel fancy without breaking the bank! Sparkling rosé is made from a wide range of grapes, and the flavor profile reflects winemakers’ diverse and unique practices. Here’s a brief explanation of the three primary methods for creating carbonation in wine:
Champagne Method (Méthode Champenoise): Think BIG bubbles; wines produced via méthode champenoise are the reason it’s considered “tasting the stars.”
Traditional Method: Traditional method uses the same process as méthode champenoise—lots of carbonation, and the time-consuming process of “riddling.” Bottles are turned by hand while fermenting to get that big bang mouth sensation—the main difference is that méthode champenoise refers to this practice within the Champagne region in France. “Traditional method” is when it’s practiced elsewhere.
Charmat Method (Tank Method): This process is famous for making popularizing prosecco—wine gains its sparkles in large batches instead of individual bottles. This makes it easier to produce larger quantities without individual riddling of bottles.
We have equal love for subtle sparkles as well as the big pop—grab a crowd-stunner rosé here!