The process of bottling the cuvée with the addition of active yeast and sugar in order to induce a second fermentation. The carbonation produced by this second fermentation is trapped in the bottle, producing the effervescence of sparkling wine. It also...
A traditional wine cask of Bordeaux equivalent to 4 barriques (238 gallons, 900 litres).
French for "slice." In Bordeaux this term is applied to a portion of a vintage that buyers are permitted to bid on. This system, which permits only those who have bought wine from a chateaux previously to tender a bid for the Premier Tranche, or base...
In the production of champagne, secondary fermentation takes place in the bottle, but as soon as fermentation is complete, the champagne is removed, the yeast is filtered out and the liquid is put into new or washed bottles. "Fermented in the bottle"...
A system of wires and poles used to support growing grape vines. There are many trellising techniques employed around the world, two of the most common being the head-trained and cordon-trained systems. Head trained refers to the top of the vertical trunk...
German for "dry", these wines contain less than 9 grams per liter of residual sugar. This leaves you with a wine that has no perceptible sweetness.
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