Sparkling wine production
method in wine production
Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ancestral method.
Pressure and terminology
In popular parlance and also in the title of this article the term "sparkling" is used for all wines that produce bubbles at the surface after opening. Under EU law the term "sparkling" has a special meaning that does not include all wines that produce bubbles. For this reason the terms "fizzy" and "effervescent" are sometimes used to include all bubbly wines.
The following terms are increasingly used to designate different bottle pressures:
Beady is a wine with less than 1 additional bar (15 psi) of pressure.
Semi-sparkling is a wine with 1 to 2.5 additional bars (15 to 36 psi) of pressure. Semi-sparkling wines include wines labelled as Frizzante, Spritzig, Pétillant and Pearl.
Sparkling is a wine with above 3 additional bars (44 psi) of pressure. This is the only wine that can be labelled as sparkling under EU law.
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Named sources, stable identifiers and responsible institutions provide the strongest route from overview to verifiable evidence. The source revision retrieved here is dated Sep 15, 2026. The linked authority identifier is Q2141675. None of the 0 selected statements returned an explicit reference. The first chronological checks are 1531.
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This entry incorporates text from “Sparkling wine production” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.