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” is the slogan used for this process.
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tranche
French for "slice." In Bordeaux this term is applied to a portion of a vintage that buyers are permitted to bid on. This...-
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