Term (French: part des anges) for the amount of spirit that escapes through the pores of the barrel wood during the maturation of the products, which are then used to assemble a brandy after completion. In France, these cellars are characteristically called paradis. See also under cognac and distillation.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena