Sparkling Styles Different grape varieties, regions, and winemaking methods create an array of effervescent choices. French Champagne, made in the méthode traditionelle champenois, begins as a still wine composed of Pinot Noir, Chardonnay, and/or Pinot Meunier. The addition of dosage, a measured amount of sweetened liquid, begins secondary fermentation in the bottle, which creates the wine’s luxurious sparkle. Many sparkling wines are made according to the traditional French method but are labeled as “Sparkling Wine” or “Cremant” because they are produced outside of France’s Champagne region. Cava’s bubbles are created with the méthode traditionelle champenois, but the base wine is composed of Spanish Macabeu, Parellada, and Xarello grape varieties. Prosecco and most German Sekts get their fizz from tank fermentation and pressurized bottling, also known as the méthode charmat. Pétillant-Naturel wines, or Pét-Nats, are made in the méthode ancestrale by bottling actively fermenting wines and allowing them to finish under cap.