Cuvée: First juices out the press, purer,
more acidic and lively, but also sweeter. From 4,000 kg of grapes, 2,050 litres
of cuvée and then 500 litres of seconde pressing are extracted.
The wine grower, by deciding to
select his cuvées, or even the best part of the cuvée (tête de cuvée or cœur de
cuvée), obtains champagnes of a higher quality, more lively and subtle.
