Abstract: The key technology of traditional method for producing red sparkling wine was researched in the present study using Pinot Noir, Syrah and Marselan grapes from Eastern Foothill of Helan Mountain in Ningxia as the raw materials. The optimum technological conditions were determined as follows: proper harvest periods of Pinot Noir, Syrah and Marselan were September 10, September 25 and October 1, respectively, the cold maceration（8 ℃） time was 5 days, and Syrah and Marselan grapes were treated with micro-oxygenation under the dosage of 15 mL/L/month for 15 days and 12 days, the blending proportion of Pinot Noir, Syrah and Marselan was 50 ∶25 ∶25, and the aging time in bottle was 12 to 15 months. Under these conditions, the obtained red sparkling wine presented ruby color, rich fragrance, smooth taste and full body with creamy bubbles and high quality.