This method is designated by the term "cava" in Spain and by "Metodo classico" in Italy…

• Phase 1 : Making the base wine
  Whole clusters of healthy grapes are pressed. The press fractions are separated as a function of quality. Harvesting, grape transport and the press method used are all important. Presses are meticulously cared for and regulated by law.
  
  
• Phase 2 : Transforming the still base wine into a sparkling wine.
  This transformation occurs in the bottle.
  
  
  • During bottling (commonly known as tirage), the following are added to the base wine:
    - Sugar
    - Yeast
    - Riddling agents.
    This bottle fermentation is known as the “prise de mousse” and it leads to the following:
    - Disappearance of the sugar
    - Formation of alcohol (1.3% vol.)
    - Production of carbon dioxide gas
    - Formation of a deposit.
    
    
  • Bottle ageing (minimum 15 months)
    
    
  • Clarification in the bottle = riddling = turning the bottles to collect the deposit in the bottle neck.
    
    
  • Final phases :
    - Disgorging = removing the deposit from the bottle
    - Dosage = adding the expedition liqueur
    - Corking = inserting the cork stopper
    - Wiring = placing a wire cap over the cork
    - Foiling, labelling.