Méthode Champenoise

The most important method is known as the "traditional method" (aka: champagne method, méthode champenoise, classic method, méthode classique, méthode traditionnelle). This is the most meticulous, labor-intensive process of sparkling wine. This requires the base wine to undergo a second fermentation, which happens in an individual bottle. Following this fermentation, (in a nutshell) the yeast is removed, then the bottle is topped up and corked.

Transfer Method

A second method duplicates the beginnings of this process, but diverges in that rather than removing the yeast and capping the bottle, the wine is transferred to a pressurized vat. It is aptly termed the "transfer method" and it is in this tank that the yeast is removed, and dosage is added (which determines the dryness/sweetness of the final product) before being placed in new bottles and corked.

Charmat Method

A third common method is called the Charmat method, after its developer Eugene Charmat. Also referred to as the bulk method, it in fact does everything that the méthode champenoise does but in bulk quantities in tanks rather than individual bottles. This is a less expensive and far less labor-intensive process. Some claim the resulting wines almost give the sensation of still wines with bubbles, rather than the integrated layered complexity of the former technique.