method, where the secondary fermentation (which creates the bubbles) takes place in large stainless steel pressure tanks rather than in individual bottles, as is done in the traditional méthode champenoise, meetod, kus sekundaarne kääritamine, mille käigus tekib süsihappegaas, toimub suurtes roostevabast terasest survevaatides, mitte üksikutes pudelites nagu traditsioonilise meetodi puhul