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Lexicon

The largest wine encyclopedia in the world with 26,469 Terms.

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Mis en cave

Term introduced by cellar master Daniel Thibault (1947-2002) at the Charles Heidsieck champagne house (French mis en cave = stored, stored in the cellar, placed in the cellar). This indicates the year of bottling for bottle fermentation on the label of a non-vintage champagne. The date of dégorgement is also indicated just above the shoulder on the back of the bottle. The difference between these two years gives the ageing time on the lees in years. See also under Récemment dégorgé.

Mis en cavew - Etikett

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The world's largest Lexicon of wine terms.

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