traditional method

The traditional method is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called “Champagne”), in Spain to produce Cava, in Portugal to produce Espumante and in Italy to produce Franciacorta. The method is known as the ''méthode champenoise,'' but the Champagne producers have successfully lobbied the European Union to restrict the use of that term within the EU only to wines produced in Champagne. 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''. Some wine producers in countries outside the EU may disregard EU labeling laws and use ''méthode champenoise'' or even “Champagne” on labels for products not exported to the EU, but this usage is decreasing.

As the traditional method is both labour and cost intensive, it is only viable for high-end sparkling wines. The Charmat process is often used instead, in the production of cheaper sparkling wines, while other methods exist as well.

Harvesting

Grapes are generally picked earlier, when sugar levels are lower and acid levels higher. Except for pink or rosé sparkling wines, the juice of harvested grapes is pressed off quickly, to keep the wine white.

Fermentation

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. This produces the base wine. This wine is not very pleasant by itself, being too acidic. At this point the blend, known as the '' cuvée'', is assembled, using wines from various vineyards, and, in the case of non-vintage wine, various years.
After primary fermentation, blending (''assemblage'' in Champagne) and bottling, a second alcoholic fermentation occurs in the bottle.

Although known as the Champagne method and associated with the name of Dom Pierre Pérignon in the late seventeenth century, the phenomenon of bottle fermentation was not unique to the Champagne region; it had already been used in Limoux, south western France since 1531 for the production of Blanquette de Limoux.
Effervescence in wine was seen as a fault at the time and Perignon devoted much effort trying to eliminate it from the wines of Champagne.S Clarke ''1000 Years of Annoying the French'' p176-181 Bantam Press 2010
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. Concurrent improvements in glass manufacture in England also permitted the making of more robust wine bottles to contain the effervescence without exploding.

Second fermentation

The blended wine is put in bottles along with yeast and a small amount of sugar, called the ''liqueur de tirage,'' stopped with a crown cap or another temporary plug, and stored in a wine cellar horizontally for a second fermentation. Under the Appellation d'origine contrôlée (AOC), NV (non-vintage) Champagne is required to age for 15 months to develop completely. In years where the harvest is exceptional, a vintage (''millesime'') is declared and the wine must mature for at least three years.

During the secondary fermentation, the carbon dioxide is trapped in the wine in solution. The amount of added sugar determines the pressure of the bottle. To reach the standard value of 6 bars (600 kPa) inside the bottle, it is necessary to have 18 grams of sugar; the amount of yeast (''Saccharomyces cerevisiae'') is regulated by the European Commission (Regulation 1622/2000, 24 July 2000) to be 0.3 gram per bottle. The ''liqueur de tirage'' is then a mixture of sugar, yeast and still Champagne wine.

Aging on lees

Non-vintage Champagne wine is legally unsellable until 15 months’ in-bottle aging on lees. Champagne's AOC also requires vintage Champagnes age 3 years before disgorgement, but most top producers hold bottles on lees for 6–8 years.

Riddling

After ageing, the lees must be consolidated for removal. The bottles undergo a process known as riddling (''remuage'' in French). In this stage, the bottles are placed on special racks called ''pupitres'' that hold them at a 35° angle, with the crown cap pointed down. Once a day (every two days for Champagne), the bottles are given a slight shake and turn, alternatively on right then left, and dropped back into the pupitres, with the angle gradually increased. The drop back into the rack causes a slight tap, pushing sediments toward the neck of the bottle. In 10 to 14 days (8 to 10 weeks for Champagne), the position of the bottle is straight down, with the lees settled in the neck. (This time can be shortened by moving the bottle more than once a day, and by using modern, less sticky strains of yeast.)
Manual riddling is still done for some ''Prestige Cuvées'' in Champagne, but has otherwise been largely abandoned because of the high labour costs. Mechanised riddling equipment (a gyropalette) is used instead.

Many stores now sell riddling racks for decorative storage of finished wine.

Disgorging

The lees removal process is called disgorging (''dégorgement'' in French), traditionally a skilled manual process where the crown cap and lees are removed without losing much of the liquid, and a varying amount of sugar added. Before the invention of this process by Madame Clicquot in 1816, Champagne was cloudy. 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.

Dosage

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.'' The ''liqueur d'expédition'' is a mixture of the base wine and sucrose, plus 0.02 to 0.03 grams of sulfur dioxide as a preservative. Some ''maisons de Champagne'' (Champagne brands) claim to have secret recipes for this, adding ingredients such as old Champagne wine and candi sugar