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When Champagne is fermented in the bottle, a sediment of yeast is produced which later has to be removed by the disgorgement before marketing. Before the invention of remuage (shaking), this sediment was not removed, but the champagne bottles were stored and sold with the bottom of the bottle facing upwards (Cul-en-l'air = bottom to the sky). The consumer then had to remove the lees himself.

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,520 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon