Known as the méthode champenoise in the Champagne region and metodo classico in Italy, methodé traditionnelle is the most involved and labor-intensive process of producing sparkling wines. The process involves numerous steps: primary fermentation and aging in barrel or tank, assemblage, tirage, secondary fermentation in the bottle, aging on the lees, riddling and, finally, disgorgement and dosage. The resulting wines are simultaneously powerful and refined; exuberant and profound. The best expressions are capable of profound evolution in the bottle. In addition to Champagne, many other winemaking regions produce sparkling wines with the “traditional method:” France’s Crémants, Spain’s Cava, and Italy’s Alta Langa and Franciacorta are some of the most esteemed examples.