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Tank method

(aka 'cuve close' or 'Charmat method')

Most sparkling wine in the world is made using this method. Put simply, a base wine is created using normal fermentation methods, then the wine is put in a tank with sugar and yeast for a secondary fermentation process. This is a much cheaper process than the Traditional method because it is less manual, but lacks the subtlety of the Traditional method. Also, the Tank method produces larger, less even bubbles. But, for simple, cheap, no-frills bubbly, this is better than wines made by 'carbonation' - which is just wine with carbondioxide pumped into it (like a big SodaStream!)

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