Whilst the infamous Prosecco may be in favour, no one should forget this classic bottle fermented sparkler from the NE corner of Spain. Using the 3 principal grapes, Parellada, Xarello and Macabeo and fermented using the Traditional Methode ( for us old geezers, this used to be called Methode Champenois ), which is legal speak for first ferment in tank, just like normal white wine, with the purpose of making a light, crisply acidic and clear white wine, before the still wine is transferred into heavier bottles, an addition of yeasts and sugar added, before the bottle is stoppered up again using a crown cap, and the wine then aged in cool dark cellars for upto 36 months, during which time the wine re-ferments and the CO2 gas, not being able to escape, is captured within the wine. The wine is then disgorged to remove the sediment, and the wine, now fully sparkling, is topped up, corked and labelled, ready for sale.