French term (tirage = to move, to draw) for the addition of the tirage liqueur (Liqueur de tirage) and the yeasts to the wine to trigger the second fermentation in the bottle. In some cases, this also refers to the entire period during which the sparkling wine is stored on the yeast. See Dosage as well as all steps under Champagne. The bottling of sparkling wine from a tank is called Tirage isobarométrique.
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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg