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It was called Méthode Champenoise before producers from the real Champagne claimed branding rights. Despite this, the method was created in Southern France over a Century earlier, called Blanquette de Limoux. It involves a normal fermentation to produce still wines, which are blended and bottled with an added grape syrup that sparks a second ‘bottle fermentation’, the internal pressure causing CO2 bubbles. Methode gets its biscuity flavours from contact with dead yeast cells, which are then ‘riddled’ to the neck and removed or ‘disgorged’ before, finally, a ‘dosage’ adds the desired sweetness - i.e. very little for dry or ‘brut’ wines. Methode Traditionelle is labelled in many languages but is called Cava in Spain, can have the Franciacorta label in Italy and is called Cremant in French regions outside Champagne.