The classic method, or méthode champenoise, takes its name from the French region of Champagne, and refers only to the method of second fermentation in the bottle, where the added sugar and yeast reactivate a second alcoholic fermentation, thus producing carbon dioxide that forcedly held in the bottle, it gives the wine the traditional foam, "perlage". The wine is then bottled and left to ferment in the cellar for a variable period of up to 2-3 years, in a tilted down position. The bottles are then shaken and rotated periodically to carry the lees towards the stopper. The fermented wine will present an alcohol content higher than that of departure of about 1.2 vol% and a presence of carbon dioxide in the form of carbonic acid (the famous bubbles). The sugar content determines the classification: Pas dosé?Extra Brut, Brut, Extra Dry, Dry, Sec, Demi sec, Sweet, Doux. It pairs wonderfully with fish main dishe or, at the end of the meal, with desserts and pastries.