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Yeux de crapauds

In France in the 19th century created designation (also "oeil de crapauds", "toad eyes") for large-scale carbon dioxide bubbles in one champagne, At that time, the production was not as mature as it is today and the content of the individual bottles is often of the most varied quality. A sparkling wine with this derogatory attribute meant that during the bottle fermentation had just developed no finely sparkling foam, which was then not just an exception. Big pearls mean one today sparkling wine rather poor quality. At a Perlwein with added carbonic acid usually nothing else is expected. See also below Perlfähigkeit,

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