Traditional Method
The traditional method is the process used in the Champagne region of France to produce the sparkling wine known as Champagne. It is also the method used in Spain to produce Cava. It used to be known as the méthode champenoise, but the Champagne producers have successfully lobbied the European Union to restrict that term to wines from their region. Thus, wines from elsewhere may not use méthode champenoise when sold in the EU, and instead traditional method, méthode traditionnelle or the local language equivalent can be seen; for instance, in Germany the term used is "klassische flaschengärung". Consumers outside the EU may still see méthode champenoise on labels, but it is becoming less common.
After primary fermentation, blending (assemblage in Champagne) and bottling, a second alcoholic fermentation occurs in the bottle.
Read more about this topic: Sparkling Wine Production
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