Bollinger is a term used in wine-making to describe a style of Champagne or sparkling wine that has a higher level of carbon dioxide pressure than other styles. It gets its name from the French champagne producer, Bollinger, who popularized this method of production. The high pressure creates a lively mousse (foam) and fine bubbles when poured, resulting in a more vigorous and persistent stream of bubbles that lasts longer than other styles of sparkling wine.