Moss (taken from): locut. The prize de mousse (or second fermentation in the bottle). After blending, especially in Champagne, the wine is racked. The cuvée obtained is cooled to stabilize it then, at the time of bottling, added tirage liqueur (sugars) and a leaven (yeasts in full activity). Bottling, which begins at the end of winter, will continue until the end of spring. The bottles are filled with a maximum vacuum of 5 cl under the closure, p ...
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