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" ... Until this point the champagne has been made like all other wines, including an initial fermentation. The blended still wine is then put into bottles with some yeast and sugar, and very tightly sealed, and this is when the magic occurs. The yeast eats the sugar and a second fermentation occurs, the one that produces the bubbles. When all the sugar is consumed, the yeast dies, but remains in the bottle. During this time, the champagne ages in a process called “resting on the lees.” At some point when the champagne is deemed ready, the bottle is opened, disgorged (yeast remnants and sediment removed), and resealed for sale. By law the minimum for non-vintage champagne is 15 months on the lees, and for vintage 3 years. Dom Perignon, as a matter of policy, is always aged at least 7 years, usually more, and in any case more than double the required time. The current release is the 2004 vintage from a decade ago. ... "