Champagne production begins in the Champagne region of France, where specific grape varieties like Chardonnay, Pinot Noir, and Pinot Meunier are cultivated. The grapes are harvested, pressed, and fermented to create a base wine. This wine undergoes a secondary fermentation in the bottle, which produces the characteristic bubbles. After aging, the bottles are riddled to collect sediment in the neck, which is then removed through a process called disgorgement. Finally, a mixture of wine and sugar, known as dosage, is added before the bottle is sealed with a cork. This meticulous process results in the sparkling wine known as Champagne.