Bulk method for making sparkling wine in a large vat rather than in the bottle (see Methode Champenoise).

Method of making sparkling wine in which the second fermetation takes placed in a pressurized tank rather than in bottle. Also called the cuve close or tank method.

Also known as bulk process, this is an inexpensive way to create bubbles in sparkling wine. The wine undergoes fermentation in stainless steel tanks rather than individual bottles, and is bottled under pressure rather like pop. The result is coarser, larger bubbles and simpler flavors-but bulk process sparkling wines can be sold much more cheaply than methode champanoise wines. Popular American examples include brands such as Cooks and Andre.

The process of producing sparkling wines in tanks rather than bottles. Often used to mass-produce inexpensive sparkling wines.