Tank method sparkling
The second fermentation happens in a pressure tank and the wine is bottled under counter-pressure. Keeps primary fruit aroma that the traditional method trades away for bready lees character.
The numbers
Each bar drawn against all 30 styles
Alcohol
10.5-12.5%
10.5% - 12.5%
Titratable acidity
5.5-7.5 g/L
5.5 - 7.5
pH
3-3.4
3.0 - 3.4
Residual sugar
6-35 g/L
6 - 35
Serve at
6-8 C
Worth opening after
3 months
and it keeps improving to roughly 2 years
Sulphite at pH 3.20
20 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Needing equipment you do not have. Without a pressure-rated tank and a counter-pressure filler this is not a home method, and a keg is the closest workable substitute.
At least one of these figures is set by an appellation or labelling rule somewhere. The rest are typical published analyses of commercial examples.