protsess, mida kasutatakse nii šampanja kui ka teiste vahuveinide puhul, kus vein läbib teise käärimise pudelis
a method used for both Champagne and other European sparkling wines, where the wine undergoes a second fermentation in the bottles, resulting in well-integrated bubbles compared to other wine carbonation methods
Traditsioonilist meetodit kasutatakse šampanja ja kõikide Euroopa veinide puhul nimega cremant, cava, cap classicique, aga ka paremad sekt- ja vahuveinid, mis on märgistatud méthode classicique märgistusega.
The traditional method is used for champagne, and all European wines called cremant, cava, cap classique, as well as better varieties of sekt and sparkling wines labelled méthode classique.
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