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Mise en cave

A term introduced by cellarmaster Daniel Thibault (1947-2002) in the Champagne House Charles Heidsieck (M.e.C. = eingekellert), which indicates the year of bottling for bottle fermentation on the label of a vintage champagne. On the back of the bottle, just above the shoulder, the date of the dégorgement is also indicated. The difference between the two years gives the storage time in years on the yeast. See also under Récemment dégorgé.

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