Also known as "bulk" process. In champagne production, this term refers to secondary fermentation which is performed in a tank. The champagne may or may not be subjected to an extended aging period. The yeast is then filtered out and the champagne is put into...
In Bordeaux, this term is applied to wine which has been grown and bottled at a particular chateau. Similar to the term "Estate Bottled" used in the United States.
This is a Spanish drink of sherry and bitters (the English apparently invented this one as a morning drink and then passed it back to the Spanish).
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