Perhaps an Oxymoron? I've read the other posts on the steps to make sparkling and at this time, it is just more than I want to do. However I do want to dabble this year. Here is what I am thinking: I'm making Cab Franc this year. I have on order 1200 pounds. My plan is to make 65 gallons of red, 5 gallons of rose, 5 gallons of sparkling rose. I would target for 25-26 brix, 3.7 pH to pick the grapes. I would pull 18 gallons of juice out right away for the Roses. Let it settle, rack off 12 gallons or so and throw the rackings back into the main Red wine macrobin. I would then adjust the Rose to 21-22 brix, 3.3-3.4 pH, add red juice to attain the desired color. Let the rose must ferment dry, then make two carboys. The one destined for sparkling, I would plan on keeping the SO2 down to 10 ppm or so. I would cold stabilize, clarify, whatever I needed to do to make it a nice wine. Now this is where I would leverage my very limited beer making experience and I would create a priming solution, add it to the wine and bottle and cap it in 22 ounce beer bottles or champagne bottles. I wouldn't try to remove any sediment, rather carefully pour upon drinking (like I am when I make beer). I'm sure I'll get carbonation, but will it taste anything remotely like a sparkling wine or would this just be a waste of time and wine?