Sparkling wines are manufactured by several methods around the world:

  • – Traditional or classical method – “Methode Champenoise”, when champagnization, i.е. product filling with carbon dioxide is natural, carried out by afterfermentation in bottles and further ageing in the horizontal position over at least 9 months.
  • – Champagne-fermenting method or the method of continuous champagnization in tanks is the method where wine is saturated with carbon dioxide in large metal reservoirs over a short period of time – from 1 to 3 months.
  • – Saturating – artificial saturation with carbon dioxide. This wine cannot be even called sparkling, it is marked as «carbonated wine».


Upon the weight concentration of sugar sparkling wines are divided into:

  • – Brut-Zero – sugar content up to 3 g/l ( sugar is not added while manufacturing, saccharinity of this wine is determined by sugar content in grapes.
  • – Extra–Brut – sugar content up to 6 g/l;
  • – Brut – sugar content up to 15 g/l;
  • – Dry – sugar content up to 20-25 g/l;
  • – Semi–Dry – sugar content up to 40-45 g/l;
  • – Semi–Sweet white – sugar content up to 60-65 g/l;
  • – Semi–Sweet red – sugar content up to 80-85 g/l.