Methode Champenoise is a slightly dated term for the traditional method of making sparkling wine. Currently known as Methode Classique in the European Union, this is the bottle-fermented method used in champagne and champagne-style sparkling wines. It involves a second fermentation that takes place in-bottle, riddling to assist with removal of the lees, and then freezing of the lees for rapid removal before final fitting of a Champagne cork and halter. The process of removing lees is called disgorging. This method is used for Champagne, all European varieties with the designation Cremant or Cava, and many of the better varieties of Sekt and other sparkling wines. (Wine,Beer,Spirits,Sake,Mead/Production)