The Méthode Champenoise, also known as the traditional method, is a process used to produce sparkling wines, particularly in the Champagne region of France. This method involves a secondary fermentation in the bottle, which creates carbon dioxide and results in the characteristic bubbles. The process begins with a base wine, which is bottled with a mixture of sugar and yeast. After fermentation, the bottles are aged, allowing the wine to develop complex flavors. Finally, the sediment is removed through a process called disgorgement, and the wine is corked and labeled for sale.