When there’s a special occasion to celebrate, we love to toast with champagne. This expensive drink exudes exclusivity and luxury like no other. And there’s a reason for that—not every sparkling wine is allowed to call itself champagne. But what are the requirements for this prestigious name to appear on the label?

The name Champagne may only be used for sparkling wine produced in the Champagne region of France, located in the north of the country and stretching over 150 kilometers. Almost exclusively, three grape varieties are used for champagne: Pinot Meunier, Pinot Noir, and Chardonnay.

It takes several years before a champagne is ready to be sold. According to Stiftung Warentest, the complex production process behind champagne begins with the wine itself. The wine is bottled and ferments with yeast and sugar for several months, during which the fine bubbles of carbonation and alcohol are formed. The bottles are regularly tilted neck-down during aging so that the yeast settles at the bottom. This sediment is later removed, and a small amount of sweet wine or other permitted additives (called dosage) is added before the final cork seals the bottle.