Rebèche: nf Champagne term which designates a wine from the latest presses and which does not participate in the production of cuvées intended for champagne production. Thus, the traditional Champagne press receives 4000 kg of grapes. The first press, called cuvée, produces 2050 l of must; the next two tightenings, 450 l. A final tightening gives the rebèche, excluded from Champagne vinification and destined for distillation.
In some regions (such as Burgundy), the rebêche ...
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