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Sparkling (or frizing) is a wine type that has significant level of carbon dioxide, making it bubble when served. Carbon dioxide results from natural fermentation, whether made inside the bottle (Champenoise method) or outside it (Charmat Method).
The CO2 bubbles that form during the service are called perlage. In some places of the world the word champagne is used like synonymous of sparkling wine, which is prohibited even by some legislations.
