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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Tête de cuvée

French term (tête = head, meaning "top cuvée") from viticulture with several meanings. It refers to the best barrel (barrels) of a harvest, but also to a high-quality vineyard (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 pressed must. Only "Tête de cuvée" is used for the highest quality products such as Cuvée de Prestige. The must from the second pressing is called Taille.

Further information

For information on the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Speciality wines, Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).

This page was last modified at 29 February, 2024 at 12:33.

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Andreas Essl

The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.

Andreas Essl
Autor, Modena

The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,077 Cross-references
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