Glossary

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Name Category Definition
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ATTACHMENT or LINKING Viticulture This term refers to the lifting of the branches and their attachment to the top of the stake or to wire. The attachment takes place in June just after flowering.
ACESCENCE Aromas & Flavors This refers to the degradation of a wine caused by the action of bacteria which gradually transforms it into vinegar.
ACID Aromas & Flavors Acidity is an essential component of wine, which without it would be completely tasteless. It gives it brightness, freshness and taste and makes it possible to age.
APPROVAL Regulation This refers to the official approval granted by regulatory authorities, including the Comité Interprofessionnel du Vin de Champagne (CIVC), for the use of grapes, must or wine in the production of Champagne.
STILL Harvests & vinification It is the apparatus composed of a boiler, a retort with a lid and a coil immersed in a refrigerant. This is used for the distillation of grape marc.
ALCOHOL Aromas & Flavors It is a hydrogen carbide resulting from the transformation of sugars during fermentation.
BITTER, BITTERNESS Aromas & Flavors An elementary flavor, noted as unpleasant,
AMPHORA Barrels & bottles Large terracotta jar with two handles containing wine taken from the vats.
ANTHOCYANINS Colors These are polyphenolic pigments contained in the skin of grapes.
ANTHRACNOSE Viticulture From the Greek antras, it is the name given to the charcoal of the vine
AOC Regulation Appellation d'Origine Controlé in Champagne, designates a controlled appellation reserved for sparkling wines produced in the Champagne wine region.
AUGMENTATION Viticulture It refers to the transformation of the flexible branch into a hard shoot by lignification. The color changes from green to brown.
ARBANE Grape varieties Arbane is an old wine grape variety originating from the Aube. Although it is included in the Champagne appellation, it is rarely cultivated today due to its late ripening and low yields.
AROMA Aromas & Flavors It is an olfactory sensation perceived by the nose, resulting from the volatile compounds present in the wine. These aromas are essential to define the sensory profile and complexity of the wine. They can be classified into several categories, depending on their origin (primary aromas, secondary aromas, tertiary aromas)
UPGRADING Viticulture The operation is necessary for old vines. The winegrower used a large pick; the vine puller, and often even a winch and an iron chain.
ASSEMBLY Harvests & vinification The term is recent, but it covers multiple and very old winemaking practices, to produce Champagne, with the exception of vintages, winegrowers and houses produce a blend of several years and several plots to produce a cuvée.
ASTRINGENCY Aromas & Flavors This refers to the physical action of concentration of the mucous membranes by wine. The main agent is tannin.
AY (wines of) Wine Ay wine was cited in the 14th century as one of the best "river" wines. It was served in Reims for the coronations of Charles IV and Philip VI. It became effervescent accidentally and then deliberately. Today Ay is one of the 17 grands cru villages of Champagne.
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HARVEST BAN Harvests & vinification Established in the Middle Ages, its aim was to enable control of the volume of the harvest subject to seigneurial and ecclesiastical levies.
ROD Barrels & bottles In cooperage, this term refers to the reinforcing board fixed across each base.
THING Harvests & vinification small plastic or metal device used during the winemaking process, specifically in the traditional method (or Champagne method). The thing plays a crucial role during the phase of foaming and aging on lees.
HOEING Viticulture It is done at the end of May to break the crust hardened by the first heat and to aerate the soil. Today, hoeing is mechanized, but weeding is often replaced by preventive chemical herbicide treatments.
BIODYNAMICS Viticulture It is a method of viticulture based on the principles of biodynamic agriculture, developed by Rudolf Steiner in the early 20th century. This holistic approach considers the vine and vineyard as complete and integrated organisms, emphasizing the harmony between plants, soils and natural cycles.
BIOLOGICAL Viticulture It is a viticulture method that favors practices that respect the environment and human health. This approach is characterized by the use of natural methods and the exclusion of synthetic chemicals.
BLACK-ROT Viticulture This cryptogamic disease, sister and contemporary of mildew, was introduced like it by the American grape varieties used for the reconstruction of the French and Champagne vineyards after 1880.
WHITE WHITES Viticulture It is a term used in Champagne to designate a sparkling wine made exclusively from white grapes, generally the Chardonnay variety.
WHITES OF BLACKS Viticulture It is a type of champagne made exclusively from black grapes, usually pinot noir and/or pinot meunier.
BLUE Colors Applied to a wine, this unusual adjective applies to the purplish reflections of a red wine.
TIMBERING Barrels & bottles This results from the aging of the wine in new oak barrels for one to two years.
CROWDED Barrels & bottles This is the name given to the filling hole in the center of a stave, on the side of a barrel.
BOT, BOOT Barrels & bottles In the Middle Ages, this term referred to all the vessels intended to contain wine. The bottling house was the cellar where the wine was transferred directly from the barrels into the serving vessels. The bottling was a duty collected on the retail sale of wine.
BOTRYTIZATION Harvests & vinification Under certain conditions of high humidity and relative heat, the fungus Botrylis cinerea develops slowly, the hard skin of the grapes does not crack, which leads to rapid rotting of the berries.
MOUTH Aromas & Flavors In the vocabulary of tasting, the mouth designates all the taste sensations. The tongue perceives sweetness at its end (salty at the sides, acid at the back and bitter at the top).
CORK Barrels & bottles A stopper is an accessory that closes the volume of the bottle to prevent the wine contained from flowing out or evaporating.
CORKED Aromas & Flavors The ester responsible for this unpleasant aroma and taste is chloranisol, a mysterious origin, it is a cork disease. (About 2 to 3 bottles per 1000)
BUNCH Aromas & Flavors This term refers to a harmonious set of scents linked together like a bouquet of flowers.
BOTTLE Barrels & bottles It was in the 17th century that glass bottles began to be manufactured for storing and serving wine. Rounded shapes became more refined and regionalized (Bordeaux, Burgundy, Champagne). Capacities were defined based on the standard model of 75 centiliters. In Champagne, other formats appeared: the magnum (1.5 liters), the jeroboam (3 liters), the rehoboam (4.5 liters), the methuselah (6 liters), the salmanazar (9 liters), the balthazar (12 liters), the nebuchadnezzar (15 liters), and the salomon (24 liters)
CUTTINGS Viticulture One of the two Andean methods of vine reproduction. Selected vine shoots are cut in December and placed in a well-smoked pit where they will root.
BOUZY (Red) Wine This rare and sought-after red wine from the south-eastern slope of the Montagne de Reims reminds us that until the 18th century, Champagne produced as many red wines as white wines. Today, Bouzy red wine is part of the AOC "Coteaux Champenois".
BRENNER Viticulture The word is of German origin (brennen) and refers to leaf blight.
BRILLANCE Colors The surface of the wine casts colored reflections in the light. This brilliance fades with age.
RAW Aromas & Flavors Brut is a style of champagne with a sugar content, called liqueur d'expédition, that is typically between 6 and 12 grams per liter (g/L). It is currently the most common and best-selling champagne. Known for its balance of freshness and roundness, Brut offers a versatile taste experience, combining liveliness, finesse and aromatic subtlety.
BSA Harvests & vinification Brut Sans Année is a Champagne made from a blend of several years.
RIDGING UP (and DERIDING) Viticulture The earthing up of the vines is done in December, in order to protect them from winter frost.
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HUT Viticulture From the Middle Ages to the 1950s and 1960s, all the vineyards housed small stone buildings intended for several uses: shelter for workers, storage, etc. In Champagne, more and more cabins are being restored or rebuilt to develop wine tourism circuits.
CAPSULE Harvests & vinification The metal or plastic part that supports part of the tension exerted by the wire cage under pressure is called a wire cage plate. The variety of capsules and the rarity of some make them sought-after objects by collectors, also called placomusophiles.
BROKEN Barrels & bottles Casses are wine diseases that can occur during their aging in barrels or even their aging in bottles.
CAUDALIE Harvests & vinification unit of measurement describing the length of champagne in the mouth
CELLAR Barrels & bottles It is the underground room, more or less buried, intended for the conservation of barrels and bottles of wine.
CIRCLE Harvests & vinification In Champagne, the circle is the name given to the vat room
CHAIN Viticulture The term refers to a narrow strip of grassy land, located between plots of vines.
CHAMPAGNIZATION Harvests & vinification The "foaming" or "effervescence" that would join the barrels and cause the first bottles to burst was still considered a calamity in the 17th century. It was gradually mastered in the 18th century and systematically sought out at the beginning of the 19th century, following the observations of the wine merchant Antoine Müller in the service of Nicole Ponsardin, widow of Clicquot.
HAT Harvests & vinification This is the name given to all the solid materials (skins, green grains, leaves, etc.) which float in the juice.
CHAPTALIZATION Harvests & vinification This involves adding sugar to the must to increase the final alcohol content of the wine after alcoholic fermentation.
CHARDONNAY Grape varieties Chardonnay is a French white grape variety from the Burgundy vineyard, a white-skinned grape variety, it is very famous in the Côte des Blancs for its finesse. It is also found in the Aube, to the south of the appellation on the Montgueux terroir.
CHLOROSIS Viticulture It is a physiological disease of vines planted on calcareous soil.
CIVC Regulation The CIVC, or Comité interprofessionnel du vin de Champagne, is a representative organization of the Champagne wine industry. It brings together grape producers, merchants and Champagne houses. The main role of the CIVC is to protect and promote the Champagne appellation, as well as the interests of its members.
CLARIFICATION Harvests & vinification During the winemaking process, clarification and stabilization are the steps by which insoluble materials suspended in the wine are removed before bottling.
CLICQUOT (Nicole BARBE PONSARDIN, Widow) History Daughter of Nicolas PONSARDIN, mayor of Reims and wife of François CLICQUOT, only son of a wine merchant, she developed the house, perfected riddling and disgorging and participated in the development of Champagne. A cuvée from the Clicquot house pays tribute to her "The Great Lady".
CLONING Viticulture A close is a selected grape variety intended to provide identical offspring through non-sexual reproduction.
CM (Manipulation Cooperative) Regulation This refers to a cooperative producing champagnes from different winegrowers under its own brand.
COOPERATIVE Harvests & vinification A wine cooperative, also called a wine cooperative, is a group of winegrowers. It produces and markets wine made from grapes supplied by its members.
BODY Aromas & Flavors Combines a solid "framework" built by tannins and a "flesh" made of softness and high alcohol content.
COULURE Viticulture Coulure occurs when, after fruit set in June, the young bunches stop being fed due to a sharp drop in temperatures which interrupts the supply of sap.
SHORT-NOUE Viticulture It is the oldest and most serious of viral diseases.
CHALK Terroir Soil very present in Champagne, characteristic of the terroir.
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DAME-JEANNE Barrels & bottles Glass carboy protected by a wickerwork closure and with variable capacity.
BUDDING OUT Viticulture This term refers to the opening of the buds in April. From this emerges the beginning of the future branch.
DISGORGEMENT Harvests & vinification Disgorging is an essential step that produces a clear and limpid champagne by eliminating yeast deposits, while allowing the winemaker to control the level of residual sugar in the wine.
STAPLE REMOVER Harvests & vinification tool intended to remove the staple from champagnes thus bottled.
TASTING Aromas & Flavors Tastings are increasingly practiced, according to strict rules of jury composition and scoring code. We note the visual, the aromas, the taste, the aromatic persistence.
SEMI-DRY Aromas & Flavors This is a type of champagne that contains slightly more residual sugar than traditional brut champagnes. However, it is less sweet than doux or moelleux champagnes.
DEPOSIT Barrels & bottles During its maturation and aging in the bottle, the wine deposits a deposit which will be extracted during disgorging.
DOSAGE Harvests & vinification This is the final phase of Champagnisation. The wine lost during disgorging is replaced by an expedition liqueur.
SOFT Aromas & Flavors It is a Champagne that contains more than 550 grams of sugar per bottle.
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WRITER Viticulture This is the name given to an insect, cousin of the cigar tree, which feeds on young vine leaves.
EFFERVESCENCE Harvests & vinification This is the name given to the more or less intense release of carbon dioxide bubbles. In ascending order in terms of pressure, we find sparkling wine, sparkling wine, crémant wine and sparkling wine.
DESTEMMING Harvests & vinification It is the destemming of grape berries when we want to reject the bunch.
EMERALD Colors The adjective refers to the very bright green reflections (shine that some Blanc de Blancs can have
BALANCE Aromas & Flavors For Champagne, three major components are associated (acidity, sugar, and alcohol)
LABEL Barrels & bottles The label of a wine bottle is a mark or a card placed on a bottle of wine that gathers the mandatory legal notices and information about the wine. It also gives a symbol of prestige, history and style of a house or a winemaker.
EVOLUTION Colors Aging causes the colors of the wine to change more or less quickly.
EXTRA SEC or EXTRA DRY Aromas & Flavors Extra Sec is a style of Champagne that, despite its name, is slightly sweeter than Brut, with a slightly higher sugar content. Traditionally, it contains between 12 and 17 grams of sugar per liter (g/L). Contrary to what its name might suggest, Extra Sec offers a slightly sweeter, yet balanced and elegant taste experience.
EXTRA-BRUT Aromas & Flavors Extra Brut is a style of Champagne characterized by a particularly low sugar content, generally less than 6 grams per liter (g/L) or with no added sugar at all, also known as "Brut Nature". Known for its purity and finesse, Extra Brut offers a delicately dry taste experience, highlighting the freshness and complexity of the aromas.
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MALOLACTIC FERMENATION Harvests & vinification is a natural biochemical process that occurs after alcoholic fermentation in the winemaking process. Unlike alcoholic fermentation, which transforms sugars into alcohol, malolactic fermentation transforms malic acid (present in grape must) into lactic acid, as well as other compounds.
FERMENTATION Harvests & vinification It is the biochemical process by which yeasts convert the sugars present in grape must into ethyl alcohol (ethanol) and carbon dioxide. It is one of the fundamental steps in winemaking
LITTLE GIRL Barrels & bottles Name given to a bottle of one third of a pint (31 centiliters)
BLOOM Viticulture The vine flowers appear, depending on the weather conditions, between the end of May and mid-June. The harvest will take place three months later.
FLUTE Barrels & bottles Emblematic glass for drinking Champagne.
DIGGERING Viticulture This is the name of the first method given to the vine in March and April, just after pruning.
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GEL (winter) Viticulture Severe winter frosts can kill the vines when the temperature remains below minus 15° for several days.
JELLIES (spring) Viticulture They do no harm to the vines but destroy the harvest by burning the buds. They occur between the end of March and mid-May. Avoid planting vines on north-facing slopes and in humid areas where cold air stagnates. In the Côte des Bar, south of Champagne, electric propellers stir the air.
GRAND CRU Regulation The term "Grand Cru" in Champagne refers to the classification of the most prestigious and highly rated vineyards in the region. These vineyards are spread across 17 villages and are subject to particularly high quality standards.
GRAPPLING Harvests & vinification This is the picking of the last bunches forgotten or considered too green by the harvesters.
GRAFTING Viticulture This technique of assembling two vine branches has been practiced since the Middle Ages.
HAIL Viticulture Depending on their size, which can sometimes be as big as an egg, hailstones can completely or partially destroy a crop.
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DRESSING Barrels & bottles This is the final stage of wine bottling. The bottle receives its label and a back label as well as its release cap.
HAUGHTY Viticulture The term applies to different methods of training high vines, little or not at all developed in Champagne. The Hautains facilitate the mechanized maintenance of the vines, and by moving the branches away from the ground, reduce the risks of spring frosts.
HYBRIDS Viticulture These vines are the result of crossing seeds from two different varieties.
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YEASTS Harvests & vinification The role of yeast in winemaking is the key element of fermentation. It allows the must to be transformed into wine.
RELATED Barrels & bottles Name given to the deposit formed in barrels by the sedimentation of dead yeasts.
CLARITY Colors It is appreciated by observing by transparency a glass of wine placed in front of a light source, lamp, clarity of the sky, white wall. It consists in the toral absence of particles or filaments in suspension (veil).
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MACERATION Harvests & vinification It precedes alcoholic fermentation. The whole grapes are enclosed in a closed vat under a layer of carbon dioxide.
MADERIZATION Colors In reference to the amber color and the particular taste of Madeira wines. We find this with old Champagnes.
MODEL Harvests & vinification This is the name given in Champagne to the large, long wicker basket which could hold up to 80 kilos of grapes and was carried on the shoulder.
MARC Harvests & vinification Solid residue obtained after pressing grapes
MATURATION Viticulture It begins in August with the veraison of the grapes and continues in September. Light rains are then welcome. Good maturity means a balance between acidity and sugar content.
MEALS Aromas & Flavors Food and wine pairings are associations that enhance each other.
MILDEW Viticulture This cryptogamic disease struck French vines from 1879. It was brought by American grape varieties intended to replace French vines destroyed by phylloxera.
VINTAGE Harvests & vinification For a Champagne this corresponds to a vintage corresponding to a single harvest and therefore a single year, it is therefore not assembled from several years, moreover it must remain in the cellar longer than a traditional BSA.
MINING Viticulture To mine the vine is to prepare the ground for a new plantation.
MOET (Jean-Rémy) History Grandson of Claude MOËT, creator of the trading house, he expanded the wine estate and developed an international network of travelers and transporters. He was mayor of Epernay and received Napoleon on 5 occasions, hence the iconic "Imperial" vintage in homage to the Emperor.
WORLDING Viticulture The operation is done in mail when all the buds have launched their branches. It is then necessary to eliminate those which are not loaded with bunches.
MOUSSEAUX Regulation All French sparkling wines are entitled to this designation, but only those of the AOP Champagne are entitled to the champagne appellation. The creation of a mousse can be obtained using different techniques that are now distinct and must be mentioned on the label: traditional method (e.g.: champenoise), rural method, closed tank process, carbonation.
Must Harvests & vinification This is the name given to the sweet juice of grapes before fermentation.
MUSELET Harvests & vinification The wire cage is the small metal cage covering the cork of champagne bottles or some sparkling wines. It is designed to hold the cork in place under the pressure of the carbon dioxide contained in the bottle and thus prevent any leakage of liquid.
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NOSE Aromas & Flavors In the Oenological vocabulary, the word is used in three senses: it is said of a taster with sensitivity and olfactory memory, it applies to a wine rich in aromas, it can also be substituted for aromas.
NM (Manipulating Trader) Regulation He produces his own Champagne from his own harvests but also from additional purchases.
FRUIT SETTING Viticulture This is, after the fertilization of the flowers, the formation of the future grapes. Their weight causes young bunches of grapes to tip towards the ground, which until then had been pointing towards the sky.
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OENOLOGIST Harvests & vinification The oenologist is a wine connoisseur, the person who has the knowledge of the field and who supports winegrowers and houses in the production of their Champagnes.
OUCH Barrels & bottles This verb means to fill a barrel to the brim.
OXIDATION Aromas & Flavors When it comes into contact with air, oxygen attaches to the tannin.
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TRIMMING Viticulture This takes place mainly in June and allows the branches to be separated from each other.
SLOPE Viticulture The vine likes sloping land that is well exposed (east & south) and well drained.
PÉRIGNON (Dom Pierre) History He was the procurator-cellar of the Benedictine abbey of Saint-Pierre d'Hautvillers. He wrote very little about his activities, and many legends have developed about his role in the world of Champagne. He mainly participated in the regularity, quality and development of the blends.
LITTLE MESLIER Grape varieties Petit Meslier is an old wine grape variety from the Champagne region. Although it is part of the Champagne appellation, it is rarely cultivated today due to its low yields. In 1998, it covered only three hectares in France. Plantations can be found in Jouy-les-Reims, Verneuil and Cormoyeux in the Marne Valley, as well as in Buxeuil in the Côte des Bar.
PHYLLOXERA Viticulture It is a variety of parasitic aphids of the vine, a neobiota from the Eastern United States. The term phylloxera also designates, by metonymy, the disease of the vine caused by this insect.
FLINT Aromas & Flavors This mineral scent evokes heated flint or burnt gunpowder.
PINOT BLANC Grape varieties Pinot Blanc is a white grape variety with white juice. It is one of the 7 grape varieties of the Champane appellation, however it remains underrepresented. In France, its cultivation is mainly present in Alsace.
PINOT GRIS Grape varieties Pinot Gris is a generous grape variety that stands out for its opulence and unique flavor. Full-bodied, round and persistent in the mouth, it offers complex aromas of undergrowth, sometimes slightly smoky or floral. It remains, however, a grape variety that is little used in Champagne, and mainly produced in Germany.
PINOT MEUNIER Grape varieties Meunier, or Pinot Meunier, is a grape variety with black wine skin resulting from a mutation of Pinot Noir. Mainly cultivated in the Champagne vineyard, it represents a third of the Champagne grape varieties in France. This grape variety is also typical of the AOC Orléans.
PINOT NOIR Grape varieties Pinot Noir is one of the oldest grape varieties. Inseparable from the great wines of Burgundy and Champagne, its finesse and aromas of red fruits have made it a reference appreciated throughout the world.
PIPETTE Barrels & bottles This metal tube is dipped into the bung of a barrel to collect a small quantity of wine to taste.
PLANTING Viticulture In the crowd vineyards before the phylloxera crisis, replanting was done by provignage around the mother stock. In the row vineyards, it is an entire plot that is replanted.
ROTTEN Viticulture This corresponds to the rotting of the roots, very slow but ultimately destructive of the vine.
GREY ROT Viticulture The rotting of ripe grapes is a source of despair for winegrowers, especially when September is too rainy.
PRESS Harvests & vinification A wine press is a pressing device used during the winemaking process to extract juice from grapes.
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RANK Viticulture The planting of vines in rows only became widespread at the end of the 19th century. The plants are aligned at regular intervals of 1 to 3 meters.
RATAFIA Harvests & vinification A sweet wine with a high alcohol content, it is similar to the current Pineau des Charentes. Its name comes from the bad Tafia Antilles rums in the 18th century;
RC (Harvester Manipulator) Regulation The winemaker produces his own Champagne from his own vines.
LIFTING Viticulture This is an operation which involves raising the branches of the vines to keep them in a vertical position.
EARTH RISE Viticulture In sloping vineyards, the "water avalanches" of autumn carry the earth and leaves to the bottom of the plots.
YIELD Regulation Each year, a "maximum yield" is set by the CIVC.
RICEYS (Rosé des) Wine Viticulture was born around 1200 in the hamlet of Riceys, under the impetus of the Benedictine monks who came from the abbey of Solesmes. In the 15th century, vines belonged to the chancellor of Burgundy Nicolas ROLIN, who had the Château de Ricey built. Within the AOC Champagne, around forty hectares now produce a still rosé wine made from the pinot noir grape variety.
RM (Cooperative Harvester) Regulation A "rcoltant coopérateur" is a winegrower who cultivates vineyards and supplies his grapes to a wine cooperative for wine production. Unlike a "rcoltant-manipulant" who produces his own wine from grapes grown on his own vineyards, the recoltant coopérateur works in collaboration with other winegrowers within a cooperative.
DRESS Colors The word applies equally to the color and intensity of a wine.
CUTTING Viticulture After flowering and fruit set, all the sap must nourish the grape clusters.
PINK Colors It is the color of wines made from red grapes vinified by bleeding.
BLEEDING ROSÉ Harvests & vinification A saignée rosé is a type of rosé wine obtained by a specific winemaking method.
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SAINT VINCENT History He is the universal saint of winegrowers, Saint Vincent is celebrated every year in the villages of Champagne.
VINE-TREEING Viticulture It accompanies the pruning. Previously, the vine shoots were brought home and filled with kindling. Today, these vine shoots are burned on site in a half-barrel.
SECATEUR Viticulture It was in the 19th century that it gradually replaced the billhook for pruning vines.
SNAKE Viticulture It was in use from the beginning of viticulture in Egypt.
TIGHT Harvests & vinification This is the name given in Champagne to the pressing of 4,000 kilos of grapes and the resulting must. The first greenhouse (or pruning) gives the "first vintages" or "heads of vintages".
SOLERA Barrels & bottles A solera is a wine-aging technique that is still relatively little used in Champagne, although its use is tending to spread. Unlike vintage champagne, this method consists of superimposing the years.
SOMMELIER Tasting The sommelier, particularly in restaurants, is the person assigned responsibility for wines (purchases, cellar maintenance and service).
DRAWING Barrels & bottles Racking accompanies barrel aging. In addition to removing lees, it removes carbon dioxide and, through a limited supply of oxygen, creates the beginnings of oxidation of the phenolic compounds in the wine.
SUBMERSION Viticulture This method of combating phylloxera by asphysis was used successfully in flat vineyards along waterways.
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SIZE Viticulture An optional late autumn pruning after the harvest removes all the branches from the vine. But it is the spring pruning that determines the future harvest: it is done in February and March.
TANNIN Harvests & vinification It is contained in the skin, seeds and stalk (bunch) of grapes.
TEMPERATURE Tasting The serving temperature of Champagne is essential to allow the best expression of its aromas.
TERROIR Viticulture Long used in a very vague sense, this term has recently received a precise definition allowing to contrast French terroir wines with foreign varietal wines. It is an "environment characterized" by situational factors (geological, pedological, climatological, plant biology, etc.) and modified by human intervention factors (soil preparation, choice of grape varieties, planting, cultivation and winemaking techniques)
BARREL Barrels & bottles It is a large wooden container, traditionally made of oak, used to ferment, age and store wine. Barrels play a crucial role in the development of the aromas and flavors of wine.
TRACTOR Viticulture Motorization came later (1950 - 1960) in vineyards than in cereal lands. Requiring a miniaturization of tractors and an adaptation of the rows.
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HARVEST Harvests & vinification This is the main place where the harvest is carried out quickly.
HARVEST Harvests & vinification This corresponds to the period when the grapes are harvested to make Champagne.
HARVESTERS Harvests & vinification This is the name of the people who participate in the harvest.
WORM Viticulture The caterpillars of Lepidoptera were all designated and fought under the collective name of "worms"
VERAISON Viticulture This term refers to the change in color of grapes at the beginning of their ripening.
AGING Barrels & bottles It is the modification that a wine or alcohol undergoes over time when stored under certain conditions, which gives it new taste properties.
WINEGROWER Viticulture In a general sense, a winegrower is a vineyard worker. Today
VINIFICATION Harvests & vinification It is the entire process ensuring the transformation of grapes into must and then into wine.
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