The Champenoise method implies the passage of secondary fermentation directly in the bottle. A certain amount of syrup containing sugar, yeast and other components is added to the base wine. In the future, this wine, enriched with yeast, is bottled, closed with a metal cap and for some time undergoes fermentation directly in bottles.

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The Charmat method is more accelerated. Instead of fermentation in each individual bottle, still wine, together with the same syrup of sugar and yeast, is poured into acratophores (high-pressure tanks), where secondary fermentation takes place. The fermentation process starts in the tanks, during which carbon dioxide is formed. It creates a lot of pressure. Therefore, before bottling, there is a very strong cooling of the wine, which helps to compress CO2. After that, the wine from the tanks gets into the bottling machine.