Young Curly Brunette Girl In A White Chemise Celebrating With Champagne In The Room With An Antique Table, Chairs And Curtains

The village of Champagne, Switzerland has traditionally made a still wine labeled as "champagne", the earliest records of viticulture dated to 1657. In an accord with the EU, the Swiss government conceded in 1999 that by 2004 the village would phase out use of the name. Sales dropped from 110,000 bottles a year to 32,000 after the change. In April 2008 the villagers resolved to fight against the restriction following a Swiss open-air vote.
Production
Méthode Champenoise is the traditional method by which Champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast (usually Saccharomyces cerevisiae, although each brand has its own secret recipe) and several grams of rock sugar. According to the Appellation d'Origine Contrôlée a minimum of 1.5 years is required to completely develop all the flavour. For years where the harvest is exceptional, a millesimé is declared and some Champagne will be made from and labeled as the products of a single vintage rather than a blend of multiple years' harvests. This means that the Champagne will be very good and has to mature for at least 3 years. During this time the Champagne bottle is sealed with a crown cap similar to that used on beer bottles.