The next stage in the methode Champenoise is for the wine to be bottled. During the bottling process, a small quantity of a liquid yeast and sugar mixture, called the liqueur de tirage, is injected into each bottle of wine, and the bottle is capped with a "crown" cap, very much like a beer bottle cap. A few sparkling wine producers continue to use a cork, secured with an agraffe (metal clasp) to close the bottle at this stage.