Wine containing bubbles of carbon dioxide, bottled under pressure. There are three methods of production: i) the méthode champenoise in which the wine undergoes a second fermentation in the bottle; wine produced outside the Champagne region of France may not be called champagne, even if made by this method; ii) the tank or bulk method, in which the wine is bottled while still fermenting slightly; iii) the addition of carbon dioxide gas while bottling.
Lightly sparkling wines are known as pétillant or frizzante; they are often young wines, bottled while still fermenting (e.g. lambrusco, vinho verde).
Subjects: Medicine and Health.