Méthode Cap Classique consists of using a still, dry base wine, either blended with different vintages or varieties. A mixture of sugar and yeast is then added to the bottle and sealed. A second fermentation takes place in the bottle, producing carbon dioxide which is then dissolved into the wine, forming the bubbles so prized in Cap Classique. Slow fermentation occurs in the bottle, during which the lees (residual yeast) flavours the wine in a very particular way. The lees are collected in the neck of the bottle and once ageing is complete is removed in a process called disgorgement (the method differs from wine to wine). The bottle is then topped up with a mixture of wine and sugar (dosage) and sealed. The amount of sugar also differs from wine to wine, the term ‘Brut’ denoting only a small amount of sugar added so the varietals might display their natural characteristics.