From the seventeenth century is the traditional method to make Champagne. Its invention is attributed to the monk Dom Perignon, effectively considered by many people the inventor of Champagne.
In practice this method is based on the second fermentation of the wine in the bottle thanks to the addition, to the cut of the wine–base, of a solution of sugar and yeast. Everything is closed and stored in a cool, dark cellar. The solution, reacting with the wine–base, creates sediments and carbon dioxide (bubbles). The Champagne method is also called "traditional method" or "Champagne method".
