Episode 121: How Traditional Method Sparkling Wine Is Made - Champagne, Cava & More | WSET Study Classics
Host: Joanne Close Episode Length: 11:33 Release Date: July 23rd, 2026
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Level 2 Mock Exam Bundle
The traditional method is a core topic at WSET Level 2, and the steps of the process are exactly the kind of detail that shows up in multiple choice questions on exam day. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your knowledge before you sit.
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Episode Description
This is the final episode in the WSET Summer Classics series, and Joanne closes it out with one of her favorite topics: how traditional method sparkling wine is made. It is a process she describes as pure magic, and once you understand how the bubbles get into the bottle and what happens to the wine along the way, it is hard to disagree.
Joanne walks through the full traditional method step by step, from the base wine through to the final cork and wire cage. She covers yeast autolysis and lees aging, the riddling process and the invention of the Gyropallette, disgorgement and the frozen lees popsicle, and the dosage that determines whether the finished wine is brut or demi-sec. It is a thorough and entertaining explanation of a production method that shows up at both Level 2 and Level 3.
Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter.
What You'll Learn in This Episode The Two Broad Methods for Making Sparkling Wine
- Tank method: second fermentation occurs in a sealed tank
- Bottle fermentation method: second fermentation occurs in a sealed bottle
- The traditional method falls under the bottle fermentation method
The Traditional Method Step by Step
The Base Wine:
- An already-fermented wine, lower in alcohol than usual (around 10 to 11%) because a second fermentation will increase alcohol by approximately 1.5%
- Can be a blend of different years, grapes, plots of land, and villages
Bottling and Second Fermentation:
- Base wine is bottled in a thick-walled sparkling wine bottle designed to withstand the pressure that builds up
- Yeast and sugar are added to trigger the second fermentation, then the bottle is sealed with a crown cap
- CO2 produced during fermentation is trapped in the bottle, creating the bubbles
- Flavour compounds also develop during this fermentation
Lees Aging and Yeast Autolysis:
- Once the yeast has consumed all the sugar it dies and falls to the side of the bottle as lees (dead yeast cells)
- The lees undergo yeast autolysis, developing aromas and flavours described in the WSET textbook as biscuit and bread
- Joanne describes these as pastry shop aromas including lemon tart and apricot danish
- The longer the wine rests on the lees, the more of these flavours develop
- Minimum lees aging requirements vary by region: Champagne requires a minimum of 12 months, Crémant a minimum of 9 months
- In practice, producers often far exceed these minimums
Riddling:
- The process of gradually tilting and rotating the bottle to move the lees down into the neck
- Traditionally done by hand by cellar workers, one small movement at a time over weeks
- Now mostly done by a machine called the Gyropallette, which can riddle bottles in a matter of days
- Hand riddling still occurs but is in the minority
Disgorgement:
- The neck of the bottle is dipped into a freezing solution, causing the lees to freeze
- When the crown cap is removed, the frozen plug of lees is expelled from the bottle
- The result is a star bright, clear wine
Dosage (Liqueur d'Expédition):
- A small amount of wine and sugar is added to replace the volume lost during disgorgement
- The winemaker uses the dosage to determine the sweetness level of the final wine
- Brut: dry; Demi-Sec: noticeably sweet
- The bottle is then sealed with a cork and secured with a wire cage to contain the pressure
Examples of Traditional Method Sparkling Wines
- Champagne (France)
- Crémant (France)
- Cava (Spain)
- Sparkling wines from South Africa, California, Australia, and New Zealand
Episode Highlights and Quotes
"The traditional method is pure magic. How they discovered this and how wines are made in this way is absolutely remarkable to me. It is like fairy dust magic."
"The lees laying down at the bottom of the bottle go through this process called yeast autolysis, where they develop rather gorgeous aromas and flavours. Your book describes it as biscuit and bread. My description is if you were walking into the pastry shop."
"It took them some time to figure out the thickness level of the glass, and there was lots of drama, lots of explosions in the cellar, lost wine, and lost lives. Really sort of dramatic stuff."
Quick Reference: The Traditional Method at a Glance
Step What Happens Base wine Low alcohol still wine, often a blend of grapes, years, and plots Bottling Yeast and sugar added, sealed with a crown cap Second fermentation CO2 trapped in bottle creates bubbles; lees form Lees aging Yeast autolysis develops biscuit and pastry aromas Riddling Lees gradually moved into the neck by hand or Gyropallette Disgorgement Neck frozen, crown cap removed, frozen lees expelled Dosage Wine and sugar added to adjust sweetness and fill level Finishing Cork inserted and secured with wire cage
Resources Mentioned
Coming Up Next
The WSET Summer Classics series wraps up with this episode. Stay tuned for what is coming next on the Wine Educate Podcast.
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About Wine Educate
Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.
Episode 121 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
