The majority of wines fall into this category.  In the case of white wines, the grapes are pressed, the skins and other solid parts are left behind and the must is fermented with selected yeasts.  The wines are then filtered, stored in stainless steel for a few months, bottled and then released.  A few, those with more complexity such as Chardonnay, may be wood fermented and/or wood-aged before bottling.

Red still wines are usually fermented at least for a short period of time with their skins to give the wine its color.  Many reds are barrel fermented and/or aged in wood before bottling. 

There are two principal, natural methods for making wine sparkle -- by re-fermenting it in the bottle or in a large, air-tight container.  There is a third method, called "transfer system" -- meaning that the wine is transferred to vats after fermentation in the bottle.

The classic bottle fermentation is known as Methode Champenoise:
After a first alcoholic fermentation, the wine or cuvee (blend of grapes from various vineyards) is placed into the same bottle in which it will be sold when ready.  The bottle is tightly closed with a crown cap, shaken, and stored horizontally, in a cool cellar.  At this point, the wine undergoes a second fermentation.  The yeasts gradually transform the sugar into alcohol and carbon dioxide.  The carbon dioxide accounts for the "perlage," or the bubbles that form in the glass when the wine is poured. 
           
Charmat or "Cuve Close" or "bulk fermentation" follows the same guideline as those for making champenoise.  The difference is that the dry base wine is blended with selected yeasts and sugars in a large stainless-steel vat, where re-fermentation takes place at low temperature.