The word “Mousseux” comes from French and describes the effervescence of the wine. In France, sparkling wines are therefore also referred to as “Vins mousseux.”

The finesse and mouthfeel of the bubbles directly depend on the production method. In the case of simple sparkling wines with added carbon dioxide, the bubbles are relatively coarse and grainy. They rise quickly and dissipate rapidly.

In a sparkling wine produced using the traditional bottle fermentation method, the bubbles are finer. The bubble size becomes finer the longer the sparkling wine rests on the lees in the cellar of the sparkling wine house.

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