meetod, mis on kasutusel ainult šampanja valmistamisel ja kus vein läbib pudelites teise käärimise, mille tulemusel moodustunud mullid on hästi integreeritud võrreldes teiste veini gaseerimismeetoditega, a method where the wine undergoes a second fermentation in the bottles when carbonic acid forms in the wine, which is why the bubbles has well inegrated compared to other methods of carbonating wine.
