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Common name, especially in German-speaking countries, for a quality sparkling wine produced according to certain quality criteria. Sparkling wines produced outside Champagne may not call themselves Champagne under any circumstances, even if they have been produced according to Champagne rules. This is not a question of quality, but of origin. The names 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). However, the working 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. In this process, the wine is fermented in a pressure tank after the addition of sugar and yeast and is also left on the yeast for a certain time. From there, the finished sparkling wine is filtered, also under pressure, and then bottled. This process saves the time-consuming steps of remuage (shaking) and disgorgement (removing yeast sediment).

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