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Champagne bottle

Champagne or champagne bottles (sparkling wine bottles) are much thicker-walled than normal wine bottles, due to the high carbon dioxide pressure withstand from 3.5 bar and more. In the early days of Champagne production In the 18th century, many bottles broke because it was not yet possible to produce even pressure in a controlled manner. As a rule, champagne bottles are harmful because of their protection UV light green or dark colored, in rare cases also white. The indentation known as the "culot de bouteille" (English as punt) is mandatory on bottle bottom, As Placomusophilie is called collecting capsules on the cork. There are many oversize bottles especially for champagne; see in this regard under bottles, See also under Champagne bucket. Champagne pyramid. Champagne closure. sabrage (Champagne-heads) sparkling wine and Weingenuss,

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