Champagner-Methode
The Champagne method, also called bottle fermentation, is a century-old method of sparkling wine production. The French term for this method is Méthode champenoise. However, only those wines produced in the Champagne region of France may be called Champagne. The most popular grape varieties for production are Chardonnay, Pinot Noir and Pinot Meunier, which are sometimes harvested earlier because the acidity is particularly important. After the first fermentation, yeast and sugar are added to the blended wine. At this moment, the second fermentation begins in the bottle or barrel, which is closed in each case. Now carbon dioxide is produced, which causes the bubbles at the end. In South Africa this method is called "Méthode Cap Classique". There, too, sparkling wines have been produced at premium level for quite some time.