The name comes from the northeastern French region of Champagne, where sparkling wine is made using the Champagne method. Which requires a double fermentation, the first in a barrel and the second in a bottle where the draft liquor is added. After the second fermentation, the expedition liqueur is added, which will mark the final taste (from Brut Nature to Dolç).
The AOC Champagne was officially founded in 1936, although this product had already been made for many years.
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