What is the name of the process where Champagne's secondary fermentation occurs inside the individual bottle?
Answer
Méthode Champenoise (traditional method)
The creation of the effervescence in Champagne is achieved through a distinct, labor-intensive process known as the Méthode Champenoise, often referred to as the traditional method. This technique dictates that the secondary fermentation, which generates the carbon dioxide responsible for the bubbles, must take place within the sealed individual bottle from which the wine will ultimately be served. This in-bottle fermentation, followed by extended aging on the yeast lees, is crucial as it develops the rich, savory characteristics, like biscuity or toasty flavors, that are hallmarks of authentic Champagne.
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