Above all in the German-speaking area usual designation for a sparkling wine produced according to certain quality criteria (quality sparkling wine). Sparkling wines produced outside of Champagne, even if they have been produced according to Champagne rules, may under no circumstances call themselves Champagne. This is not a question of quality, but of origin. Names used in other countries include Afrodis Oinos (Greece), Cava (Spain), Crémant (outside Champagne in France, but also other countries), Pezsgő (Hungary), Sparkling Wine (overseas) and Spumante (Italy). But the steps are very similar and described under Champagne. In contrast to champagne, the second fermentation of sparkling wine often takes place in steel tanks using the pressure tank method, the méthode charmat, named after its inventor. Here the wine is fermented in a pressure tank after the addition of sugar and yeast and also left on the yeast for a certain time. From there the finished sparkling wine is also filtered under pressure and then bottled. This procedure saves the time-consuming steps of remuage (shaking) and dégorgement (removal of yeast sediment).