WSET Diploma D4: Sparkling Wines EXAM Questions and Answers (Verified
Answers) Study Guide (latest version verified for accuracy) | 2025\2026
Latest!!
1. Traditional Sparkling wine created via a second fermentation in the bottle in which the wine
Method is also sold
AKA champagne method, classic method,
2. Harvest (for Typically by hand to minimize phenolic extraction and oxidation
Sparkling wines) Lower must weights than still wine
3. Whole Bunch Gentle extraction with minimal phenolics
Pressing Particularly important for red grapes
Often limited by law
4. First Fermenta- Rapid and warm
tion Stainless steel most common but oak found
5. Blending (assem- Most important part of sparkling wine production
blage) May include multiple vintages, plots, fermentation styles, varietals
Non-vintage wines aim to produce house style
6. Bottling and Approximately 24g sucrose needed
tirage Beet, cane or grape sugars
Specific strains of inoculated yeasts are common
Typically sealed with crown cap (historically cork) and stored horizontally
7. Liqueur de tirage mixture of sugar, yeast and yeast nutrients added to base wine upon bottling
8. Second Fermen- Slow and cold (around 10 degrees celcius)
tation Typically 4-8 weeks
5-6 atmospheres created from CO2 produced
increase of 1.2-1.3% ABV
9. Lees aging Min 9 months most common
Yeast Autolysis
, WSET Diploma D4: Sparkling Wines EXAM Questions and Answers (Verified
Answers) Study Guide (latest version verified for accuracy) | 2025\2026
Latest!!
Creates toasty, bready flavors
Reduces risk of oxidation
Very important factor
10. Autolysis Destruction of the internal structure of yeast cells by their own enzymes
11. Riddling Gentle movement of the bottle to sur point position so sediment travels into the
neck of the bottle
Facilitates disgorgement
By hand (6 + weeks) or gyropalatte (3 days - matter of hours)
12. Disgorging Removal of sediment from the neck of a sparkling wine bottle
By hand or mechanized
Bottle neck frozen in brine solution to create frozen plug ejected automatically by
internal pressure
May be facilitated by addition of bentonite or other substances
13. Topping Up and also called Liqueur d'expedition
Dosage Blend of wine and sugar to balance the final wine
May also affect color
14. Transfer method Second fermentation in bottle.
Wine disgorged, filtered, dosed and rebottled under pressure
Common in champagne for unusual sizes (split, jeroboam +)
15. Tank Method Second fermentation in pressurized tank
AKA Charmat or Martinotti
Bottled under pressure
May have some aging and lees stirring
Cheaper and faster
16. Asti Method
, WSET Diploma D4: Sparkling Wines EXAM Questions and Answers (Verified
Answers) Study Guide (latest version verified for accuracy) | 2025\2026
Latest!!
Variation on tank method
Must stored at 0 degrees Celcius until needed
Fermentation -single fermentation as required
temp raised, CO2 allowed to escape until tank
sealed
Continues until approx 7% ABV and 5-6 bars
Leaves some residual sugar
Filtered under pressure to remove yeast
17. Carbonation Injection of CO2 gas then bottled under pressure
Wine must be clear and stable
Cheapest methhod
18. Rosé Production - Red wine produced and blended with white base
Blending Must fermented on skins until 6% ABV - then skins removed and fermentation
continues
Minimal tannins
Yeast absorb color during second ferment
Common in Champagne - EU Law changed in 2009 to allow in other appellations
but still limited by law in some locations
Used in New World
19. Rosé Produc- Rose base wine is made and then second fermentation begins
tion - Macera- Depth of color depends on maceration
tion/Saignee
20. EU Sweetness Brut Nature/Zero Dosage = 0-3 g/l, no dosage
Levels Extra Brut = 0-6 g/l
Brut = 0-12 g/l
Extra-Sec/Extra-Dry = 12-17 g/l
Sec = 17-32 g/l
Answers) Study Guide (latest version verified for accuracy) | 2025\2026
Latest!!
1. Traditional Sparkling wine created via a second fermentation in the bottle in which the wine
Method is also sold
AKA champagne method, classic method,
2. Harvest (for Typically by hand to minimize phenolic extraction and oxidation
Sparkling wines) Lower must weights than still wine
3. Whole Bunch Gentle extraction with minimal phenolics
Pressing Particularly important for red grapes
Often limited by law
4. First Fermenta- Rapid and warm
tion Stainless steel most common but oak found
5. Blending (assem- Most important part of sparkling wine production
blage) May include multiple vintages, plots, fermentation styles, varietals
Non-vintage wines aim to produce house style
6. Bottling and Approximately 24g sucrose needed
tirage Beet, cane or grape sugars
Specific strains of inoculated yeasts are common
Typically sealed with crown cap (historically cork) and stored horizontally
7. Liqueur de tirage mixture of sugar, yeast and yeast nutrients added to base wine upon bottling
8. Second Fermen- Slow and cold (around 10 degrees celcius)
tation Typically 4-8 weeks
5-6 atmospheres created from CO2 produced
increase of 1.2-1.3% ABV
9. Lees aging Min 9 months most common
Yeast Autolysis
, WSET Diploma D4: Sparkling Wines EXAM Questions and Answers (Verified
Answers) Study Guide (latest version verified for accuracy) | 2025\2026
Latest!!
Creates toasty, bready flavors
Reduces risk of oxidation
Very important factor
10. Autolysis Destruction of the internal structure of yeast cells by their own enzymes
11. Riddling Gentle movement of the bottle to sur point position so sediment travels into the
neck of the bottle
Facilitates disgorgement
By hand (6 + weeks) or gyropalatte (3 days - matter of hours)
12. Disgorging Removal of sediment from the neck of a sparkling wine bottle
By hand or mechanized
Bottle neck frozen in brine solution to create frozen plug ejected automatically by
internal pressure
May be facilitated by addition of bentonite or other substances
13. Topping Up and also called Liqueur d'expedition
Dosage Blend of wine and sugar to balance the final wine
May also affect color
14. Transfer method Second fermentation in bottle.
Wine disgorged, filtered, dosed and rebottled under pressure
Common in champagne for unusual sizes (split, jeroboam +)
15. Tank Method Second fermentation in pressurized tank
AKA Charmat or Martinotti
Bottled under pressure
May have some aging and lees stirring
Cheaper and faster
16. Asti Method
, WSET Diploma D4: Sparkling Wines EXAM Questions and Answers (Verified
Answers) Study Guide (latest version verified for accuracy) | 2025\2026
Latest!!
Variation on tank method
Must stored at 0 degrees Celcius until needed
Fermentation -single fermentation as required
temp raised, CO2 allowed to escape until tank
sealed
Continues until approx 7% ABV and 5-6 bars
Leaves some residual sugar
Filtered under pressure to remove yeast
17. Carbonation Injection of CO2 gas then bottled under pressure
Wine must be clear and stable
Cheapest methhod
18. Rosé Production - Red wine produced and blended with white base
Blending Must fermented on skins until 6% ABV - then skins removed and fermentation
continues
Minimal tannins
Yeast absorb color during second ferment
Common in Champagne - EU Law changed in 2009 to allow in other appellations
but still limited by law in some locations
Used in New World
19. Rosé Produc- Rose base wine is made and then second fermentation begins
tion - Macera- Depth of color depends on maceration
tion/Saignee
20. EU Sweetness Brut Nature/Zero Dosage = 0-3 g/l, no dosage
Levels Extra Brut = 0-6 g/l
Brut = 0-12 g/l
Extra-Sec/Extra-Dry = 12-17 g/l
Sec = 17-32 g/l
