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Producing Champagne implies that a second alcoholic fermentation occurs in the bottle, induced by adding several grams of yeast. Champagne then has to mature for at least 3 years. During this time the Champagne bottle is sealed with a crown cap similar to that used on beer bottles. After aging, the bottle is manipulated, either manually or mechanically, in a process called remuage, so that the lees settle in the neck of the bottle, as seen here in the cellars of Ruinart, in Reims, France on June 9, 2012. The lees is then forced out of the bottle, which is sealed again, this time with a cork. Ruinart is the oldest established Champagne house, exclusively producing champagne since 1729. Founded by Nicolas Ruinart the house is today owned by parent company LVMH Moët Hennessy Louis Vuitton SA. Photo by Lucas Schifres/Pictobank