The sparkling is classified into several categories according to their sugar content, their degree of effervescence and their production method. We mainly distinguish sparkling wines, cremants and champagnes. Frody wines are produced from grape varieties typical of each region (Gamay, Chenin, Chardonnay, etc.), according to a bottle of fermentation in bottles called foaming. They have a moderate effervescence and a variable sugar content, which can go from dry to sweet. The cremants are sparkling in a method similar to champagnes, but outside the Champagne region. They have a finer effervescence and a lower sugar content than sparkling wines. Champagnes are sparkling in the Champagne region, according to a bottle of fermentation in the bottle called Champenoise method. They have a fine and constant excitement, and a variable sugar content, which can go from brut to sweet.
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