What is now called Method Traditionelle was formalised and perfected in the chilly villages of Champagne, France. Here cold produces otherwise undrinkable acids in wine, but this helps preserve them through bottle fermentation (where the wine gains yeasty complexity) and on, in the cellar, for many decades after that. Champagne producers typically blend base wines to a house style, either across vintages for basic wines (NV or Non Vintage) or from one special vintage (expensive Vintage Champagne). Behind the unchanging pomp of Grand Marque brands are also many smaller and/or Grower producers whose approaches to winemaking, variety and sub-regional differences can be very dynamic - and more affordable.