then dégorgé or disgorged and a liqueur de dosage or mix (liquor more or less sweet depending on the desired final product: brut, demi-sec, or doux). the rural method or craft method for a wine in which the fermentation was stopped by cold (in the past it was the arrival of winter blocking fermentation). The remaining sugar finishes fermenting in the bottle, producing dissolved gas. This is the method developed by the producers of Gaillac AOC and Blanquette de Limoux the transfer method uses the traditional method but after fermentation the bottles are uncorked and the wine is blended in a closed pressure vessel. It is filtered before being returned to the bottle the Dioise method: after fermentation using the standard rural method, the wine is filtered in a vat similar to the transfer method the closed vat method: the second fermentation takes place in closed vats. The wine is filtered then bottled under pressure the continuous method or Russian method: the wine passes from one closed vat to another. Previously the yeasts were fixed with oak chips. After filtration the wine is bottled under pressure the method by gasification: a liqueur de dosage is added to the wine then carbon dioxide is injected into the vat. The wine is bottled under pressure. This is the method of production for flavoured sparkling wines. Made famous by the champagne used to christen large ships at launch, sparkling white wine is produced in almost all wine-producing countries and has become a benchmark for providing a festive and commemorative spirit to an event. This unique side is found in the labelling of the bottle. Firstly the gas pressure requires a heavier bottle, then the plug with its mushroom shape must be retained by a Muselet, and finally the top of the bottle is covered with a metallic foil shell gold or silver coloured. Fortified wine A fortified wine is a wine in which there has been an addition of alcohol. This category includes three types of wine products depending on the fermentation stage where the fortification took place: The mistelles or dessert wines are grape juices whose fermentation has been prevented by fortification with alcohol. Although the absence of fermentation can lead to discussion of their qualification as wine, it is nevertheless an alcoholic grape product. The Pineau des Charentes, the floc de Gascogne, and the macvin du Jura are three AOC French