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Mise en cave

Term introduced by cellar master Daniel Thibault (1947-2002) at the Charles Heidsieck Champagne House (M.e.C. = cellared) to indicate the year of bottling for bottle fermentation on the label of a vintageless Champagne. On the back of the bottle, just above the shoulder, the date of dégorgement is also indicated. The difference between the two years gives the storage time in years on the lees. See also under Récemment dégorgé.

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Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen

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