An inexpensive method of producing sparkling wines of reasonable quality. The secondary fermentation is carried in a pressurised tank and the yeast is filtered out prior to bottling. Also called the tank method.
The method of putting bubbles in wine by adding sugar to a sealed tank, letting the second fermentation take place, and transferring to a bottle under pressure. Less expensive and time consuming than Methode Champenoise.
The method of incorporating bubbles into sparkling wine by adding sugar and yeast to a sealed pressurized tank, then letting the second fermentation take place there; then transferring to a bottle under counter pressure to maintain the natural bubbles.