Sparkling Wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, (either in a bottle, as with the méthode champenoise, or in a large tank designed to withstand the pressures involved, as in the Charmat process) or as a result of carbon dioxide injection. The classic example of a sparkling wine is champagne, but many other examples are produced in other countries and regions, such as Cava in Spain, Asti in Italy (the generic Italian term for sparkling wine being Spumante) and Cap Classique in South Africa. In some parts of the world, the word “champagne” is used as a synonym for sparkling wine, although laws in Europe and other countries reserve the word champagne for a specific type from the Champagne region of France.