Bubbles Bubbles Bubbles

So many bubbles! But how'd they get there?
Here is a brief rundown on the types of sparkling wine we typically have in the shop!

Piquette
This ancient beverage which has had a resurgence in the past fews years is essentially made from the leftovers of winemaking. Pressed grapes are rehydrated with water to extract their last remaining sugars, aromatic compounds, tannins, and color; this ferments (spontaneously) and is eventually bottled up with a sugar addition (in Ambyth's case, local honey) for a secondary and carbonating fermentation in bottle.

Pétillant Naturel (méthode ancestrale)
The oldest method of making sparkling wine and ostensibly the simplest, yet it takes immense attention to detail and care to produce well. While the wine is still undergoing its initial fermentation, it's bottled up with just the right amount of sugars left to continue fermenting and become carbonated. Too little carbonation and you can't disgorge (shoot out the lees & sediment from the bottle) and too much carbonation risks making explosive bottles.

Méthode Champenoise (Crémant, Traditional Method)
A process that was initially developed in the Champagne region, but is utilized all over the world. A wine is fermented dry in any sort of vessel, then it eventually is bottled with a calculated amount of sugar and yeast to initiate a secondary fermentation in bottle. These carbonated bottles are often laid to rest for a period of time before disgorgement and then are corked & caged.

Metodo Interrotto
This is somewhat of a hybrid of traditional method and pét-nat, and is primarily utilized in lambrusco country: Emilia, Italy. Instead of adding sugar & yeast to a finished wine, producers will add juice from the same vintage that they had previously frozen to kick up a secondary (& carbonating) fermentation in bottle.