I'm newbie in here.... May I know... What method when using this ea?? Thanks...
Traditional method
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Main article:
Sparkling wine production

A bottle of undisgorged Champagne resting on the
lees. The yeast used in the second
fermentation is still in the bottle, which is closed with a
crown cap.
The
traditional method is the process used in the
Champagne region of France to produce
Champagne. It is also the method used in various French regions to produce sparkling wines (not called “Champagne”), in
Spain to produce
Cava, in
Portugal to produce Espumante and in
Italy to produce
Franciacorta. The method is known as the
méthode champenoise, but the Champagne producers have successfully lobbied the
European Union to restrict the use of that term within the EU only to wines produced in Champagne. Thus, wines from elsewhere cannot use the term "
méthode champenoise" on products sold in the EU, and instead the term "traditional method" (
méthode traditionnelle) or the local language equivalent (
método tradicional in
Spain and
Portugal,
metodo classico or
metodo tradizionale in
Italy, and in
Germany klassische Flaschengärung).
South African wines from the
Western Cape are labelled with the term
Methode Cap Classique. Some wine producers in countries outside the EU may disregard EU labeling laws and use
méthode champenoise or even “Champagne” on labels for products not exported to the EU, but this usage is decreasing.