French term (tête = head, meaning "top cuvée") from the field of viticulture with several meanings. In the past, the best barrel (barrels) of a harvest was called this, but it can also mean a vineyard of outstanding quality (see Burgundy Classification). In the production of champagne this refers to the must from the first pressing. In German-speaking countries this corresponds to the press must. Only "Tête de cuvée" is used for high quality products such as the Cuvée de Prestige. The must from the second pressing process is called waist. See also under Grand Vin.