This paper compares two methods of producing sparkling wines - Classical method of production of sparkling wine with secondary fermentation in the bottle and the Charmat method of production of sparkling wine with secondary fermentation in the tank. The objective of the comparison is to determine the most suitable methods of production depending on the production capacity, economic opportunities and quality that wants to be achieved. The methods, time spent and the cost of time spent, cost of raw materials and income have been compared. It was found that the manual production line for production by classical method is economically more profitable then production line for Charmat method, but automated line for the first method is over five times more expensive than automated lines for the production with the second one, Charmat method. For the production with classical method is required almost 50% more working hours which means higher labor costs. Also, in this method, the raw material costs are higher. Furthermore, given the time required to complete one cycle of production of sparkling wines using the classic method it is by the income far below the sparkling wines produced by using the Charmat method. On the other hand, the quality of sparkling wines produced with Charmat method is worse than of the sparkling wines produced by classical methods.