How Sparkling Wine Is Made (and Why It Tickles Your Nose!)

There’s something magical about sparkling wine. One sip and suddenly it’s a celebration.

But have you ever stopped mid-toast and thought:

“How do they actually get those tiny bubbles in here?”

Spoiler: it’s not because someone shook the bottle in the cellar!

Let’s pop the cork on the mystery. 🥂

Step 1 – Start With Still Wine

Before the sparkle, there’s stillness. Sparkling wine begins its life as a completely still white wine — often high in acidity and low in alcohol. Think of it as the blank canvas before an artist picks up a brush.

Step 2 – The Bubble Recipe: Yeast + Sugar

Winemakers add a magical mix called liqueur de tirage — a blend of wine, yeast, and sugar.

Once the bottle is sealed, the yeast happily munches away on the sugar, producing alcohol and carbon dioxide.

The CO₂ has nowhere to escape, so it dissolves right into the wine. Voilà — bubbles are born!

Step 3 - The Bubble Nursery: Second Fermentation

In the traditional method (used for Champagne and many other fine sparkling wines like Franciacorta, Trento Doc, Crémant or Cava), the second fermentation happens inside the bottle.

The wine then rests in dark cellars, sometimes for years. During this time, the yeast cells eventually die — sad for them, but wonderful for us — because as they break down (a process called autolysis), they give the wine those delicious notes of bread, brioche, and biscuit.

Step 4 - Riddling: The Sparkling Twist

Now, we have one small problem: all those dead yeast cells are floating around. The solution? Riddling — gently turning and tilting the bottles each day until the sediment slides into the neck of the bottle.

Fun fact: Before riddling was invented, sparkling wine was cloudy! We can thank Madame Clicquot (yes, that Veuve Clicquot) for creating this brilliant technique in the 19th century.

Step 5 - Disgorging: Bye-Bye Sediment

Once the sediment is collected, the neck of the bottle is frozen. When the temporary cap is removed, the plug of frozen yeast shoots out with a satisfying pop.

This step is called disgorging, and it leaves the wine clear and bright.

Step 6 - Dosage: Sweet, Dry, or in Between

After disgorging, the winemaker adds a little mix of wine and sugar called liqueur d’expédition.

This decides the style — from bone dry (Brut Nature) to lusciously sweet (Doux). Then comes the cork and the wire cage (or as I like to call it, the “Champagne chastity belt”), and the wine is ready for you.

Step 7 - Not All Sparkling Wine Is the Same

While the traditional method is the gold standard for complexity and elegance, other methods exist.

The most famous alternative is the Charmat method, used for Prosecco. Here, the second fermentation happens in large stainless steel tanks — quicker, cheaper, and perfect for preserving fresh, fruity flavors.

There’s also the ancestral method, transfer method, and even some modern shortcuts… but that’s a story for another glass.

Final Sip 🍷

And there you have it — grapes, yeast, sugar, patience, and a touch of science, all coming together to make that magical pop you hear at celebrations.

Next time you sip your Champagne, Prosecco, or any bubbly beauty, take a moment to appreciate the craft and history inside that flute. Because each bubble has traveled quite the journey to tickle your nose.

You loved this article and you want to know more about how still wine is made? Check out my article: How is Wine Made and my YouTube video where I walk you through the process with fun visuals, behind-the-scenes shots, and a few wine jokes along the way.

And if you’re curious about the other sparkling wine stories — like the difference between Champagne and Prosecco, or the amazing life of Madame Clicquot — make sure you subscribe to my channel so you don’t miss the next episode.

What’s your favorite step in the sparkling winemaking process? Let me know in the comments!

And don’t forget—new videos drop every Wednesday on my YouTube channel Vio's Food & Wine!

Cheers! 🍷🥂

Vio