The classic method, also known as the champenoise or traditional method, is the technique used to produce sparkling wines with second fermentation in the bottle, by adding a solution of selected yeasts and sugars to the base wine. In this section you can find solutions for the last stage of the process (dégorgement), topping up with a syrup of wine and sugar (liqueur d'expedition) and closing with the traditional mushroom cork and metal wire-hood.