attic or on trays for the time it takes for some of the water they contain to evaporate. This method is the raw material of straw wine "noble rot" is a method of concentration depending on climatic conditions. The Botrytis cinerea creates microscopic perforations of the grape skin through which water is allowed to evaporate while maintaining the other components. The action of botrytis induces different flavours in the grape related to chemical reactions in the berry. The precocity of the varietal-land and low vigour of the vine are favourable to the action of noble rot and helps prevent gray rot. This type of grape is used for the production of Hungarian Tokaji, Fortified wines of Aquitaine (Sauternes, Barsac, Loupiac, Monbazillac, etc.), and some selections of noble rot berries in Alsace and Germany: Trockenbeerenauslese "Freezing of grapes" and cold pressing are used to squeeze the liquid part of the berries. The flakes of frozen water remain in the press and only the sweet juice flows. This is the principle of ice wine. Cryoextraction is a recent technique invented to reproduce the phenomenon in the regions which are not cold enough: the grapes are artificially frozen before being pressed. This method overcomes the climate and harvesting work can continue without waiting for the frosts (risk of loss of the grapes by weather accident or attack by hungry sparrows), but shortening the maturation does not give the same flavour. Sparkling wine Festive Wines par excellence is the prestigious image conveyed by champagne but sparkling wine can come from very different practices. In contrast to sparkling wines, wines without foam are called "still wines". Sparkling wine is mostly white and contains fermentation gases (carbon dioxide). The first sparkling wine dates back to the very first winemaking. During alcoholic fermentation of all wines yeast produces carbon dioxide so during fermentation all wines are sparkling. For most of them the gas escapes and does not remain dissolved. Methods of production of sparkling wines are therefore intended to maintain the CO2 dissolved in the wine which is responsible for the bubbles: the traditional method which was once called méthode champenoise consists of vinifying white or rosé wine as for a still wine. A liqueur de tirage (sugar) is then added to the wine and bottled. A second fermentation then occurs in the bottle from yeast and the sugar from the liqueur de tirage. The wine is