Traditional method

EN Texto em inglês Ainda não há artigo no seu idioma: trecho em inglês.

The traditional method for producing sparkling wine is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called "Champagne"), in Spain to produce cava, in Portugal to produce Espumante and in Italy to produce Franciacorta. The Champagne producers have successfully lobbied the European Union to restrict the use of the term méthode champenoise within the EU only to wines produced in Champagne. Thus, wines from elsewhere use the term "traditional method" (méthode traditionnelle) or the local language equivalent (método tradicional in Spain and Portugal, metodo classico or metodo tradizionale in Italy, and in Germany klassische Flaschengärung). South African wines from the Western Cape are labelled with the term Methode Cap Classique. Some wine producers in countries outside the EU may disregard EU labeling laws and use méthode champenoise or even "Champagne" on labels for products not exported to the EU, but this usage is decreasing. As the traditional method is both labour intensive and costly, it is only viable for high-end sparkling wines. The Charmat process is often used instead in the production of cheaper sparkling wines, while other methods exist as well.