Denomination (also known as bag wine, druse wine, yeast wine) for a very simple wine formerly produced from the tankard. The yeast residues deposited after fermentation were pressed. However, this must not be confused with the pomace wine obtained from the pressing residues. See also under special wines.
The Wine lexicon helps me to stay up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to visit more often.Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden