Apparently, if you make champagne (small ‘c’ for the generic stuff) the technique these days it=is to stick on a crown cork like on a beer bottle while it ferments. You then have to take off the crown cork with the bottle upside down, get out the sediment, inject some grape juice and sugar if it has been a bad year, and some carbon dioxide, then re-seal it with a proper cork.
You could have champagne with a crown cork. Even the bottles are the right shape to take it. But, nooo…
