Pet-Nat, Traditional Method, and Tank Method: Three Ways Sparkling Wine Is Made

• Posted on 28 August 2025
• By Dane Mannina
• 0

In which we dive into the three most popular ways to make sparkling wine

One of the most fascinating aspects of sparkling wine is that there is no single way to make it. The winemaking method shapes the flavor, texture, and overall drinking experience just as much as the grape variety or the vineyard site. Whether you are drinking a rustic pét-nat, a refined Champagne, or a bright glass of Prosecco, the bubbles are created by very different processes. Here are the three most important sparkling wine production methods: pétillant naturel, the traditional method, and the tank method.

Pétillant Naturel (Pet-Nat): The Ancestral Sparkling Wine Method

Pét-nat, short for pétillant naturel, is made using the ancestral method, the oldest known technique for producing sparkling wine. Instead of allowing fermentation to fully finish before bottling, the wine is bottled while it is still fermenting. The yeast continues its work inside the bottle, creating natural carbonation that is trapped in the wine.

Because there is no filtration or disgorgement, pét-nat wines are often hazy and may contain sediment. They typically have lower pressure than Champagne, giving them a softer, frothy fizz. In the glass, pét-nat can taste rustic, earthy, and slightly unpredictable—qualities that many wine enthusiasts find exciting. Most are produced in small batches by independent winemakers, which adds to their artisanal appeal and natural wine identity.

The Traditional Method (Méthode Traditionnelle or Méthode Champenoise)

The traditional method is the classic process used in Champagne, as well as in sparkling wine regions such as Franciacorta in Italy, Cava in Spain, and Crémant in France. In this approach, still base wine undergoes a second fermentation inside the bottle. Winemakers add a mixture of yeast and sugar, known as the liqueur de tirage, to trigger this fermentation. Over time, the yeast cells die and create a sediment called lees. After aging, the bottles are riddled to collect the lees in the neck and then disgorged to remove it. A small dosage of sugar and wine may be added before final corking.

This method is labor-intensive but produces some of the most prestigious sparkling wines in the world. Extended aging on the lees imparts hallmark notes of brioche, toast, nuts, and cream. The bubbles are exceptionally fine and persistent, and the wines show depth, elegance, and the ability to age for years.

The Tank Method (Charmat or Martinotti Method)

Best known for producing Prosecco, the tank method is a modern and efficient way of making sparkling wine. In this process, the second fermentation takes place in a large, sealed stainless-steel tank instead of inside individual bottles. Once fermentation is complete, the wine is filtered and bottled under pressure.

The goal of the tank method is to preserve the fresh, fruit-forward character of the grape varieties rather than develop secondary flavors from yeast aging. The result is a sparkling wine that is crisp, aromatic, and floral, often showing notes of pear, apple, peach, and white blossoms. The bubbles tend to be lighter and less persistent than those from the traditional method, and the wines are typically more approachable in both style and price.

In the Glass: A Quick Recap

• Pet-Nat: rustic, hazy, lightly fizzy, and adventurous — perfect for natural wine lovers.

• Traditional Method: refined, complex, with toasty, yeasty depth and elegant bubbles.

• Tank Method: bright, fruity, floral, and fresh, with a clean and easygoing sparkle.