Traditional method

Thus, wines from elsewhere cannot use the term "méthode champenoise" on products sold in the EU, and instead the term "traditional method" (méthode traditionnelle) or the local language equivalent (método tradicional in Spain and Portugal, metodo classico or metodo tradizionale in Italy, and in Germany klassische Flaschengärung).

South African wines from the Western Cape are labelled with the term Methode Cap Classique.

The first fermentation begins in the same way as any wine, converting the natural sugar in the grapes into alcohol while the resultant carbon dioxide is allowed to escape.

[2] The process of secondary fermentation was first described by Christopher Merrett in a paper to the Royal Society, which included his observation that this could be encouraged by adding sugar to the wine before bottling.

[2] Concurrent improvements in glass manufacture in England also permitted the making of more robust wine bottles to contain the effervescence without exploding.

Under the appellation d'origine contrôlée (AOC), NV (non-vintage) Champagne is required to age for 15 months to develop completely.

[6] In this stage, the bottles are placed on special racks called pupitres that hold them at a 35° angle,[6] with the crown cap pointed down.

Modern automated disgorgement is done by freezing a small amount of the liquid in the neck and removing this plug of ice containing the lees.

Immediately after disgorging but before final corking, the liquid level is topped up with liqueur d'expédition, commonly a little sugar, a practice known as dosage.

Generally, sugar is added to balance the high acidity of the Champagne, rather than to produce a sweet taste.

This serves to smooth out some of the vintage variations caused by the marginal growing climate of Champagne, which is the most northerly winegrowing region in France.

Vintage Champagnes are the product of a single high-quality year, and bottles from prestigious makers can be rare and expensive.