Glossary

The period of time that passes as the wine matures in the bottle.

The method of producing sparkling wine, also known as the Classic Method (méthode classique). The description méthode champenoise is not permitted outside of Champagne.

Immediately after bottling, the taste of the wine is often impaired, but the wines usually settle and recover after a few weeks.

EU legislation for wine permits the following bottle sizes: bottle (0.75l), half bottle (0.375l) Piccolo (0.2l), litre bottle (1.0l), double-litre bottle (2.0l), Magnum (1.5l), double Magnum or Jeroboam (3.0l), Rehoboam (4.5l), Methusalem or Impériale (6.0l), Salmanasar (9.0l), Bathasar (12.0l), Nebukadnezar (15.0l).

This term refers to the bottle. The wine is filled into the bottle, usually during a sterilisation process.

The description for the aromas acknowledged when smelling the wine, giving an overall impression of the aromas of the wine.

Wine that may only be used for distillation and for the production of brandy.

The process of the wine being allowed to breathe and the aromas develop, by opening the bottle and pouring out a glass, so that the air can circulate in the neck and shoulder of the bottle.

Describes a bright, reflective wine with an exceptionally clear colour.