Washington’s history with sparkling wine dates back more than 40 years, but bottles of bubbles have bobbed into our mainstream only recently. Its newfound popularity began, in part, when local producers like Grosgrain and Savage Grace started making bottles of old-school petillant-naturel, or pet-nat, in the late  2010s. The term refers to the ancestral way of making sparklers, where wines go through a single fermentation in the bottle. They’re relatively easy and inexpensive to make—which induced Washington winemakers to explore this new (to us) style.

Pet-nat proved to be the gateway drug leading winemakers to craft sparkling wines using what’s called the traditional method, a.k.a. the way producers in France’s Champagne region produce their famed bottles. This approach is technically harder and considerably more expensive than making pet-nat. It involves, among other things, a primary fermentation followed by a second fermentation in bottle.

Now, Washington’s fluted glassware suddenly overflows with locally made sparkling wine. A few of the state’s custom winemaking facilities have added sparkling capabilities, which put effervescent wine within reach for labels that want it in their lineup but need help with the effort. Others have embraced the learning curve. Today, the state even has a half-dozen wineries specifically dedicated to bubbles. Here are some selections that sparkle.