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Tête de cuvée

French term (tête = head, meaning "lace Cuvée") from the viticulture with several meanings. It used to be called the best barrel (Barrels) of a harvest, but it may also mean a qualitatively outstanding vineyard (see under Burgundy classification ). In the production of champagne this refers to the must from the first pressing, In German-speaking countries this corresponds to the Most Press, For high quality products like the Cuvée de Prestige Only "Tête de cuvée" is used. The must from the second pressing process is called waist, See also below Grand Vin,

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