wine, sparkling Wine containing bubbles of carbon dioxide, bottled under pressure. There are three methods of production: (1)the méthode champenoise in which the wine undergoes a second fermentation in the bottle; wine produced outside the Champagne region of France may not be called champagne, even if made by this method;(2)the tank or bulk method, in which the wine is bottled while still fermenting slightly;(3)the addition of carbon dioxide gas while bottling.

Lightly sparkling wines are known as pétillante or frizzante; they are often young wines, bottled while still fermenting (e.g. lambrusco, vinho verde).

sparkling wine See wine, sparkling.